Lazy Vegan Butternut Squash Lasagna

Do you love lasagna but haven’t been eating it as often as you would like to because of all the work that goes behind it? I totally get it! That is why I have created this lazy butternut squash lasagna recipe that you can make in under an hour with minimal effort. All you need is a blender, a pot, and your favorite baking pan to make this delicious dish whenever you are feeling lazy! The sweet, creaminess of this dish is guaranteed to be one of your favorite vegan dishes of all time.

Related Post: Best Vegan Lasagna Recipe

 Pro Tips:

• If you are not a big fan of squash, you can use any type of winter squash that are in season. Buttercup and Green Kabocha squashes are also great alternatives.
• You can use any non-dairy milk alternative for this recipe.
• If you don’t have lasagna noodles at home, you can use any pasta noodles instead.

Other Recipes to pair with this recipe:

• Pumpkin & Sage Soup – ‘Tis the season with more pumpkin! Seasonal ingredients are key to making great recipes come to life!
• No-Bake Pumpkin Mini Cheesecake – While you are waiting for your lasagna to cook, prepare your sweet tooth with this no-bake dessert recipe.
• Kale Sweet Potato Quinoa Salad – Make a side salad with leftover squash pieces, you can replace the sweet potatoes with butternut squash to double-dip on your ingredients.

Related Post: Butternut Squash Mac & Cheese

5.0 from 2 reviews

Butternut Squash Lazy Lasagna

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

If you love lasagna as much as I do, but haven't found the perfect vegan lasagna replacement yet, this just might be your next favorite dish. I have made many different types of pasta dishes, and I must admit, this butternut squash adds in that extra sweetness and cheesy texture you will love and enjoy in a classic lasagna recipe.

Author: The Edgy Veg

Recipe type: Dinner

Cuisine: Italian

Ingredients

• 2 tbsp olive oil
• 2 stalks of celery, diced
• 1 lb (about 1 whole) butternut squash, small dice
• sea salt, to taste
• ½ cup water
• 1 block firm or extra firm tofu, pressed
• 1 tbspnutritional yeast
• 4 cups chopped spinach
• ¼ cup fresh basil, chopped
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tbsp Italian seasoning
• pinch of red pepper flakes(optional)
• ½ tsp freshly cracked black pepper
• 1-28oz can/jar tomato sauce
• ¾ cup water
• 11 uncooked, oven-ready lasagna noodles, broken into bite-size pieces
• ½ cup unsweetened soy milk
• 3 cups dairy-free mozzarella shreds
• ¼ cupfresh Italian parsley, to garnish

Instructions

1. Preheat oven to 400F.
2. In a large pot, heat olive oil over medium-high heat and saute celery with a pinch of salt for 1-3 mins, or until slightly softened. Remove from the pot and set aside.
3. Add the squash to the same pot and cook for 1-2 minutes. Add ½ cup water, cover and simmer until squash is tender, stirring occasionally, about 15 mins.
4. Meanwhile, in a food processor, add the pressed tofu, 1 tbsp nutritional yeast, 2 cups of spinach, basil, and a salt to taste. Blend until smooth, and ricotta-like in texture.
5. Transfer half of the squash to a food processor or blender, along with onion powder, and garlic powder and blend until smooth, adding small amounts of water as needed.
6. Add the puree back into the pot, along with the set aside celery, Italian seasoning, red pepper flakes (if using), black pepper, tomato sauce, and ¾ cup water. Bring to a boil, reduce heat to a simmer.
7. Stir in the lasagna pieces, soy milk and 2 cups spinach. Cover the pot, and simmer for 5-7 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
8. Mix in 1 cup of cheese and transfer half of the pasta mixture to a tall 11-inch x 9-inch or a short 13-inch x 9-inch casserole dish. Spread out the mixture evenly.
9. Top with an even layer of the tofu-basil ricotta.
10. Transfer the other half of the pasta mixture onto the ricotta, and smooth the top.
11. Top with the remaining dairy-free cheese, cover with foil, and bake for 15 mins.
12. Uncover, and bake for an additional 10-15 minutes, or until sauce is bubbly, the cheese has melted and pasta is tender.
13. Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Serve garnished with fresh parsley.

Nutrition Information

Serving size: 7-8 servings

3.5.3251

INGREDIENTS:

• 2 tbsp olive oil
• 2 stalks of celery, diced
• 1 lb (about 1 whole) butternut squash, small dice
• sea salt, to taste
• 1/2 cup water
• 1 block firm or extra firm tofu, pressed
• 1 tbsp nutritional yeast
• 4 cups chopped spinach
• 1/4 cup fresh basil, chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp Italian seasoning
• pinch of red pepper flakes (optional)
• 1/2 tsp freshly cracked black pepper
• 1-28oz can/jar of tomato sauce
• 3/4 cup water
• 11 uncooked, oven-ready lasagna noodles, broken into bite-size pieces
• 1/2 cup unsweetened soy milk
• 3 cups dairy-free mozzarella shreds
• 1/4 cup fresh Italian parsley, to garnish

KITCHEN EQUIPMENT:

• Blender
• Saucepan
• Baking dish
• Wire Cooling Rack
• Wooden spoon

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are on a mission to prevent animal cruelty! We hope you enjoy this tasty vegan recipe!

Looking For More Pasta Recipes?

• Vegan Creamy Garlic Pasta
• Creamy Tomato Pasta
• Walnut Pasta Sauce

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!