Made with a decadent cashew cream, this butternut squash and mushroom lasagna is vegan and layered with so many delicious flavors.
After posting the recipe for Classic Beef Lasagna recipe a few weeks ago and getting so much positive feedback from everyone who loved it, I knew I had to make a vegan version.
So I created this classic white lasagna. There is a delicious filling of creamy mushrooms and sauteed spinach layered between a vegan white sauce and sheets of thinly sliced butternut squash. 
Although this recipe is vegan, you could easily added in some shredded or ground chicken to satisfy a carnivore. Alternatively you could swap the ground beef in the classic lasagna recipe for sautéed mushrooms to make it vegan if you prefer a tomato based sauce.
The cashew cream sauce is really the key to transforming this from a stack of veggies to a lasagna because it really does have the same consistency and taste as ricotta.
I am also happy to report that this freezes really well, so you can make a double batch and keep one pan, or small portions in the freezer for another time when you want an easy dinner.
I have used a small pan size in this recipe because I stack the lasagna quite high, with 5 layers, but if you are feeding a larger group, you can use the same amount in a larger pan with few layers, or alternatively just double the recipe.
Click here for the cashew cream sauce.
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Butternut Squash and Mushroom Lasagna
- Total Time: 80 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Layers of tender butternut squash, earthy mushrooms, and creamy cashew cheese make this vegetarian lasagna irresistible. Perfect for a cozy weeknight dinner or special occasion.
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1/2 tsp salt
- 4 cloves garlic
- 1 tsp thyme
- 2 lbs (800 g) mushrooms
- 1/2 cup (118 ml) vegetable stock
- 1 lbs (400 g) spinach
- 10-12 butternut squash sheets
Instructions
- Preheat oven to 350°F (175°C).
- Combine drained cashews, almond milk, garlic, salt, and nutritional yeast in a high-speed blender. Blend until smooth and set aside.
- In a pan over medium heat, add oil, onions, and garlic. Sprinkle with salt and cook for 5 minutes until onions soften. Add mushrooms and vegetable stock; cook for 10 minutes until liquid evaporates and mushrooms are tender. Stir in spinach and cook until wilted.
- In a 9×5 inch baking dish, layer mushroom mixture, butternut squash sheets, and cashew cream three times, finishing with cashew cream on top.
- Bake for 45-50 minutes at 350°F (175°C) until golden brown and butternut squash is tender. Loosely cover with foil if browning too quickly. Sprinkle with fresh parsley before serving.
Notes
- For optimal flavor, roast the butternut squash sheets at 400°F (200°C) for 20 minutes before layering to enhance sweetness.
- If you don’t have nutritional yeast, you can substitute 2 tablespoons of grated parmesan cheese for a sharper, more savory cashew cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I use a different nut instead of cashews for the cream sauce?
While cashews provide a creamy texture, you can experiment with soaked almonds or sunflower seeds, but the flavor and consistency may vary.
How do I ensure the butternut squash slices are thin enough?
Using a sharp mandoline slicer will help achieve uniform, thin slices of butternut squash, which allows for even cooking and layering in the lasagna.
What can I substitute for the sautéed spinach in the filling?
You can replace the sautéed spinach with other leafy greens like kale or Swiss chard, or even use finely chopped zucchini for a different texture.
