This completely comforting, scrumptious vegan lasagna layers earthy butternut squash seasoned with mushrooms and sweet spices, leafy greens, pasta, and a creamy plant-based sage walnut sauce. This recipe for Butternut Squash Lasagna with Sage Walnut Sauce screams pure fall essence, though it’s delicious served at holidays and year round, really. I love to serve this vegan lasagna recipe for parties and potlucks, as you can make it ahead of time. With its gorgeous yellow-orange colors and vibrant flavors, this butternut squash lasagna is a true standout! Plus it’s packed with good nutrition! Make it gluten-free by using gluten-free pasta and substituting cornstarch instead of flour in the sauce.
Butternut Squash Lasagna with Sage Walnut Sauce
Total Time: 2 hours
Yield: 8 servings 1x
Diet: Vegan
Description
This healthy, vegan Butternut Squash Lasagna with Sage Walnut Sauce is layered with earthy butternut squash cooked with mushrooms and sweet spices, greens, and a creamy plant-based sage walnut sauce.
Butternut Squash Filling:
Sage Walnut Cream Sauce:
- 1 cup walnuts (will use some for Vegan Lasagna; see below)
- 2 tablespoons fresh sage (or 1 tablespoon dried; will use some for Vegan Lasagna; see below)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt (optional)
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- 3 tablespoons all purpose flour
- 2 ½ cups plant-based milk, plain, unsweetened (use a rich, creamy milk, such as oat or soy)
Vegan Lasagna:
- 9 sheets of lasagna
- 1 small bunch leafy greens (i.e., spinach, kale, dandelion greens, turnips greens, mustard greens), chopped (about 4 ounces, or 2 ¼ cups packed)
- 1/2 cup shredded plant-based cheese
- 3 tablespoons finely chopped walnuts with rosemary (reserved from above)
Instructions
- To make Butternut Squash Filling: Soften butternut squash by placing it in a microwave-safe dish with ¼ cup water on the bottom. Cook in the microwave for about 5-6 minutes until the skin is softened. Cut it in half, remove the seeds, slice into pieces, remove peels, and dice.
- Heat 2 tablespoons olive oil in a heavy pot or Dutch Oven, and add squash pieces, onion, and mushrooms, sautéing for 7 minutes over medium heat. Add ¾ cup water, turmeric, cinnamon, nutmeg, cayenne, and salt (optional) and stir well. Cover and cook for 15-20 minutes, stirring frequently, until vegetables are tender. May add more water (up to ¼ cup) if needed only to avoid sticking. Remove from heat and blend with an immersion blender until smooth (alternately, you may transfer in batches to a large blender and blend until smooth). Set aside.
- Meanwhile, prepare Sage Walnut Cream Sauce by placing walnuts and sage in a small blender or food processor and processing until finely chopped (alternatively; chop by hand until finely chopped). Reserve 3 tablespoons of the walnut sage mixture for the topping. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the remaining walnut sage mixture, salt (optional), white pepper, and nutmeg and sauté for 3 minutes. Add the flour and cook while stirring for one additional minute. Stir in the plant-based milk and cook, stirring frequently, until smooth and thickened (about 5 minutes).
- Preheat oven to 375 F.
- To prepare lasagna, place ½ cup of the butternut squash filling at the bottom of a 9×13-inch baking dish and spread with a spatula. Arrange 3 lasagna sheets over the squash sauce. Arrange ¾ cup of the chopped greens over the pasta. Cover with 1/3 of the remaining butternut squash filling, and 1/3 of the sage walnut cream sauce (stir well before adding). Repeat the layers two more times (pasta, greens, butternut squash filling, and sage walnut cream sauce). For the final layer, sprinkle with the plant-based cheese and reserved 3 tablespoons walnut-sage crumbs on the final layer.
- Cover with foil and bake at 375 F for 35 minutes on the top shelf. Remove foil and bake for an additional 25-35 minutes, until golden on top and pasta is tender.
- Let stand 5-10 minutes before serving. Slice into squares. Makes 8 servings.
Notes
Make it gluten-free by using gluten-free pasta and substituting cornstarch instead of flour in the sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 5 g
- Sodium: 305 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 9 g
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