Creamy, savory, and delicious, this vegan butternut squash lasagna is made with a buttery béchamel pasta sauce that is layered between soft noodles, wilted kale, and sautéed red onions. This vegan pasta recipe is family-friendly, perfectly autumnal, and a guaranteed hit!
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Cooler temperatures call for recipes with warm nutmeg, roasted butternut squash, kale, and tender pasta that are baked with a homemade béchamel pasta sauce for a smooth, savory, and creamy seasonal lasagna recipe.
This is the BEST vegan lasagna out there because it is rich with indulgent ingredients that are perfect together – nutmeg, allspice, and garlic – for a classic autumnal meal. If you’re wanting comfort food that is bursting with flavors of fall, then you will love this recipe!
Make this recipe for the holidays when you are wanting to try new seasonal squash recipes. Completely dairy-free but full of rich flavors from the white sauce, this baked squash recipe is what you will want to make when you are craving easy and comfort!
Recommened Ingredients & Equipment
This recipe is made with simple ingredients that, when combined, make for an incredible taste! You can find all these ingredients at most well-stocked grocery stores.
Here is everything you need.
Ingredient Notes
- Butternut Squash: Use a medium-sized butternut squash for this recipe. You will need to roast it before assembling the lasagna. Learn how to pick the best butternut squash for your recipes.
- Garlic: I like to use fresh garlic because it is full of flavor and offers a lot of savoriness to this lasagna, but ground garlic can work, too. Use 1/8 teaspoon for every clove of garlic.
- Milk: Use an unsweetened neutral flavored milk such as soy or cashew.
- Onion: I recommend red onion for its pungent and sweet flavors that pair perfectly with the flavors of butternut squash. However, any onions you have on hand will do.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Kale – Feel free to susbstitue with another hearty leafy green such as swish chard or collard greens.
- Lasagna Noodles: I like to use oven-bake lasagna noodles because they are quick and easy. Feel free to use your favorite lasagna noodles and cook according to the package’s instructions.
Recommended Equipment
You will need kitchen utensils with measuring cups and spoons, kitchen knife, cutting board, baking sheet, medium saucepans, skillet, potato masher, 9×13-inch baking dish, and aluminum foil.
Step-by-Step Instructions
Step One – Prepare the Butternut Squash
First, preheat the oven to 425 degrees Fahrenheit. Carefully, with a knife, slice the butternut squash in half lengthwise. Drizzle the squash with a tablespoon of oil, sprinkle with garlic, sage, allspice, and salt.
Flip the squash over so that the inside is face-down on the baking sheet and bake for 40 minutes until it is very tender. When it’s done it’s should be easily pierced with a fork.
Once the butternut squash is finished roasting, remove it from the oven and reduce the heat to 375 degrees Fahrenheit. Let the squash cool for 5 minutes before scooping out the squash flesh from the skin and placing it in a large bowl.
Mash the butternut squash with a wooden spoon or potato masher until it is smooth. It is okay if there are some lumps. Set aside.
Step Two – Make the Béchamel Sauce
Heat vegan butter in a saucepan over medium-high heat. Once the butter has melted, add the flour and stir over heat for three to four minutes until the mixture is smooth and golden brown.
Pro Tip: Be careful not to burn the butter and flour or it will ruin the flavor of your sauce. Keep a close eye on it as it cooks.
In another pot, bring the milk, garlic, nutmeg, and salt to a boil. Add the hot butter mixture in three different batches. Bring the mixture to a boil, whisking often, then reduce the heat to a simmer.
Cook the sauce for ten minutes while whisking constantly. Once the sauce is thick and creamy, remove it from the heat and set aside. It will continue to thicken as it cools.
Step Three – Sauté the Veggies
Next, in a skillet, heat an additional one tablespoon of olive oil over medium-low heat. Add the sliced onions and sauté slowly, stirring occasionally, for 15 minutes. Once the onions are soft, stir in the chopped kale. Sauté for another five minutes.
Step Four – Assemble and Bake
In a 9×13-inch baking dish, pour some of the Béchamel sauce into the bottom and evenly spread. Lay down a layer of noodles followed by more sauce, mashed butternut squash, and sautéed onions and kale. Top with more Béchamel sauce and repeat the process one more time.
Top the lasagna with the third layer of noodles and the final layer of Béchamel sauce. Finally, cover the lasagna in foil and bake for 40 minutes.
Remove the lasagna from heat and allow it to cool 10 minutes before serving.
Serving and Storing
Serving – Top with vegan parmesan cheese or parsley to serve. Serve with garlic bread and your favorite side salads, soups, or other appetizers.
Storing – Store the leftovers in an airtight container in the refrigerator for up to four days. Freeze the lasagna in a freezer-safe container for three months. Top with vegan parmesan cheese or parsley to serve.
Tips and Tricks
- Want to save on time? Use oven bake lasagna noodles and choose a canned squash puree rather than making your own.
- Need gluten-free? For gluten-free lasagna, use your favorite 1:1 gluten-free flour and lasagna noodles. I like Heartland, Jovial, or Barilla pasta brands.
- Keep a close eye on the Bechamel sauce and stir it constantly as it cooks to avoid it burning and sticking to the bottom.
Frequently Asked Questions
Yes, the two are the same! Whenever you hear white sauce mentioned, just keep in mind it is also probably Béchamel sauce. However, most Bechemel sauces are not vegan so make sure to always read the ingredients or make your own.
Sure! If you are looking to save on time, feel free to use canned squash, pumpkin, or sweet potato puree for this recipe. The flavors won’t be as bold and fresh but the lasagna will still be delicious!
Yes! You can make this recipe and then, rather than baking the lasagna, wrap it in plastic wrap and place it in the freezer. For best results, chill the lasagna first in the refrigerator for a couple of hours so that when you are ready to place it in the freezer, it will freeze quicker. This reduces the chance of freezer burn.
More Vegan Pasta Recipes
- Hummus Pasta
- Zucchini Noodle Lasagna
- Vegan Baked Ziti
- Lasagna Stuffed Spaghetti Squash
- Vegan Pumpkin Alfredo
Be sure to check out all of my yummy pasta recipes for more weeknight inspiration!
Vegan Butternut Squash Lasagna
Ingredients
Lasagna
- 1 butternut squash
- 2 tablespoon olive oil, divided
- 3-4 cloves of garlic, minced
- 2 teaspoons sage
- ½ teaspoon allspice
- pinch of salt
- 1 red onion, thinly sliced
- 4 cups fresh kale, packed
- 8 ounces lasagna noodles
Bechamel Sauce
- 5 tablespoons vegan butter
- ¼ cup all-purpose flour
- 4 cups unsweetened soy milk
- 4-5 cloves garlic, minced
- ¼ teaspoon nutmeg
- pinch of salt, to taste
Toppings (Optional)
- Vegan parmesan cheese
- Shredded vegan mozzarella
- Italian parsley, minced
Instructions
Prepping the Lasagna
- To prepare the butternut squash: Preheat the oven to 425. Slice the butternut squash in half, lengthwise. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic, sage, allspice, and salt. Flip the squash over so that the inside is face-down on the baking sheet and bake for 40 minutes, until very tender.
- To make the bechamel sauce, heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until the mixture is smooth and golden-brown. In another pot, bring milk, minced garlic, nutmeg, and salt to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.
- In a skillet, heat the additional 1 tablespoon of olive oil over medium-low heat. Add sliced onions and sauté slowly, stirring occasionally, for about 15 minutes. Once onions are soft and lightly browned, stir in chopped kale. Sauté for another 5 minutes until kale is cooked.
- When the butternut squash is done, remove from heat and reduce oven to 375 degrees. With a spoon scoop out squash from the skin and place in a large bow. Mash it the back of a wooden spoon or potato masher until it's smooth and creamy. A few lumps are okay.
- Once everything is ready, it's time to assemble. In a 9×13 baking dish, pour a small amount of Bechamel Sauce on the bottom and spread evenly. Lay down a layer of noodles followed by Bechamel Sauce, mashed butternut squash, and then sautéd kale. Top this with more Bechamel Sauce and repeat the process. Top with the 3rd layer of noodles and the final layer of Bechamel.
- Cover in foil and bake for 40 minutes. Remove from heat and let cool 15 minutes before slicing. Top with vegan parmesan cheese and/or parsley and serve.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lisa says
I liked it, but I think next time I won’t use canned butternut squash. It lacked flavor that the roasting would have brought out in it. I did like the kale and red onion a lot more than I initially thought. I added a bit more than the 4 cups, but it was so good. Overall, I enjoyed all the great veggies and I liked the butternut squash-kale-red onion combination.
suzi says
next best choice if not using soy milk? is almond milk not rich enough? perhaps cashew milk? thanks!!! looks so good but want to sub that one ingredient if I can 🙂
Caroline says
Made this for Sunday lunch today and it was amazing! So flavourful and not too difficult to put together. Will tackle the washing up later as I am too full from stuffing myself with a second helping. This is going on my weekend rotation. Thanks so much!
Sheryl says
Total goodness! Thank you for sharing this recipe. It turned out terrific! Because of my allergies and food sensitivities, here are the changes I made.
1) Used garbanzo bean flour in the sauce as I’m allergic to wheat. Worked well. Although, I did use 1/3 c. instead of 1/4 c. flour.
2) Used a mix of rice milk and unsweetened oat cream for the sauce as I’m allergic to soy. Worked well.
3) Used gluten free rice noodles instead of wheat. Fantastic!
4) This had nothing to do with my food sensitivities, but I cooked green lentils, using the herbs and spices in the recipe and added a layer of lentils. Soooo good!
That’s it! Such a good recipe. The sauce is excellent. Will definitely make again. This recipe is a winner!
Anne Sophia says
I do not usually leave reviews for recipes I use, but I have to for this one as it so so delicious. One of the best lasagnes I have made. Totally worth the effort and delicious the next day. Thank you!
Emmy says
I made this recipe pretty much as written, with just a bit more garlic and using a few baby butternut squashes rather than one large one and almond milk instead of soy. I cooked the squash and the kale and onions the night before, then made the sauce and assembled it the next day. I feel like the recipe is just okay. It works. Everything is cooked, and the lasagna holds together, and the textures are all fine, but there’s just not much flavor. I don’t know if I’d go through trouble of making it again, but if I did, I would add more salt and pepper to the sauce, some chili flakes to the kale, and maybe some spices when roasting the squash.
D says
Love this recipe.
I use whatever mix of greens I have on hand (last time I even added some broccoli), and it always delicious! I usually don’t boil the aromatics with the milk, I just add them to the roux together.
Thanks for your great recipe!