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Butternut Squash Vegetarian Lasagna

This vegetarian lasagna recipe is made with roasted butternut squash and with a rich and creamy white sauce. This butternut squash vegetarian lasagna is one that you will not resist making over and over again!
5 from 2 votes
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Course: Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 serving
Calories: 424kcal
Author: Evelyn Saviñon

Ingredients

Ingredients roasted squash

  • 1 2 pounds butternut squash (4 to 5 cups of diced butternut squash)
  • 1 head garlic (about 10 cloves peeled)
  • 1 teaspoon salt (I use kosher)
  • 2 tablespoon olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon thyme (or fresh)

Ingredients for the sauce:

  • 1 8oz (package) fontina cheese (226g about 2 cups fontina cheese shredded (divided))
  • ½ cup gouda cheese pumpkin spice (shredded)
  • 4 cups almond milk (or regular milk)
  • 2 bay leaves
  • 1 to 2 sprig thyme (fresh or 1 teaspoon dry)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Ingredients for assembling the vegetarian lasagna:

  • 1 lb lasagna noodles (I use a total of 9 sheets, 3 per layer)
  • cup sunrise dry tomatoes (diced)
  • 1 cup spinach (steamed and drained)
  • cup pumpkin puree (optional)
  • basil leaves (fresh)

Instructions

  • Preheat oven to 475 degrees and proceed to cut and peel the butternut squash into small cubes 
  • Place the squash on a baking sheet and season with olive oil, salt, pepper, garlic cloves and thyme (I used dry but you can use fresh too) Roast the butternut squash for about 15 minutes or until tender enough for mashing You can either mash the butternut squash with a fork to have some texture or you can use a food processor or even a blender to make a puree. I like texture so I decided to mash them with a fork :)
  •  If adding the pumpkin puree, this is the time to combine both the roasted butternut squash and the pumpkin 
  • On a saucepan over medium-high heat place the almond milk and bring to a boil lower to medium-low heat and add the cayenne pepper, bay leaves and the flour, make sure to start whisking until all well combined 
  • Keep whisking and add the ½ cup of fontina cheese and ⅓ cup of pumpkin spice gouda cheese 
  • Keep whisking until well combined and the sauce starts to thicken Pour and spread some of the white sauce on the bottom of the baking dish. This will prevent the first layer of noodles from sticking to the dish 
  • Place the first layer of already cooked noodles (or no-boil lasagna noodles). I use 3 sheets of noodles in each layer, I did 3 layers so a total of 9 sheets of noodles. (you can do more if you want just double the ingredients if that's the case) 
  • Add the spinach, basil, sun-dried diced tomatoes, and some white sauce (I use more basil than spinach in mine just cause basil is my favorite:) 
  • Add some shredded fontina cheese on top and continue assembling the other layers the same way add some fontina cheese on top and bake for an extra 10 minutes or until the cheese is melted and browned

Notes

 
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(Nutrition information is calculated using an ingredient database and should be considered an estimate).
 
 
 
 
 
 

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 60g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 1153mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2790IU | Vitamin C: 8.7mg | Calcium: 343mg | Iron: 1.6mg