Description

This easy Butternut Squash and Spinach Lasagna combines the natural sweetness of roasted butternut squash, fresh spinach, and creamy plant-based cheese layered between tender pasta sheets, enriched with sauce made using a natural gelling agent. It offers a rich, creamy texture with vibrant, vegetable-packed layers, perfect for a comforting family dinner or an impressive homemade meal.

Ingredients

Scale

Vegetables

1 medium butternut squash, peeled and cubed
5 cups fresh spinach
1 onion, diced
2 cloves garlic, minced

Cheese and Dairy Alternatives

2 cups plant-based cheese, divided
1/2 cup grated plant-based Parmesan cheese

Sauce

2 cups unsweetened plant-based milk
1 tablespoon natural gelling agent
Salt, to taste
Black pepper, to taste
1/4 teaspoon nutmeg

Other Ingredients

9–12 pasta sheets (gluten-free if desired)
2 tablespoons olive oil
1 tablespoon vegetarian Worcestershire sauce (natural)
Fresh sage leaves, chopped (about 1 tablespoon)

Instructions

Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and a sprinkle of black pepper. Spread evenly on a baking tray and roast for about 25 minutes until tender and caramelized, enhancing the natural sweetness.
Sauté Aromatics and Spinach: In a large pan, heat olive oil over medium heat. Sauté diced onions and minced garlic until fragrant and translucent. Add fresh spinach and cook just until wilted. Stir in vegetarian Worcestershire sauce (natural), nutmeg, black pepper, and chopped fresh sage to build flavor depth.
Prepare the Sauce with Natural Gelling Agent: In a saucepan over medium heat, combine plant-based milk and natural gelling agent. Whisk continuously until the mixture thickens to a smooth, creamy consistency. Season with salt and black pepper to taste. This sauce will bind the layers and add moisture.
Assemble the Layers: Spread a thin coat of sauce on the bottom of a baking dish. Arrange a layer of pasta sheets over the sauce, followed by a layer of roasted butternut squash, then the sautéed spinach mixture, dollops of plant-based cheese, and more sauce. Repeat these layers until ingredients are used up, finishing with a top pasta layer covered with sauce and a generous sprinkle of grated plant-based Parmesan cheese.
Bake to Perfection: Cover the assembled lasagna with foil. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes. Remove the foil during the last 10 minutes to allow the top to lightly brown and bubble. Let the lasagna rest for at least 10 minutes before serving to set and allow clean slicing.

Notes

Cut butternut squash into even cubes to ensure uniform roasting and caramelization.
Do not over-sauté spinach; just wilt it to keep vibrant color and fresh flavor.
Use fresh herbs like sage or thyme to enhance aromatic flavor layers.
Layer sauces thinly to prevent a soupy texture; balance moisture carefully.
Allow lasagna to rest before serving for firmer slices and better texture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (1/6 of recipe)
Calories: 320
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Keywords: butternut squash lasagna, spinach lasagna, plant-based cheese, vegetarian lasagna, gluten free lasagna, creamy vegetable lasagna, autumn recipe