Butternut Squash And Spinach Lasagna

Totally vegan, protein packed butternut squash and spinach lasagna made from scratch with wholesome ingredients! So rich and creamy, you won’t believe it’s vegan! Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables!

Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Butternut Squash And Spinach Lasagna
Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 6


Butternut Squash Filling:
1 tablespoon oil
14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
4 oz (115 g) canned garbanzo beans (chickpeas), drained.
½ teaspoon salt
½ teaspoon mushroom seasoning or vegetable bouillon
Pinch of fresh or dry thyme
Pinch of pepper
½ cup water
½ cup cashew or almond milk

Spinach and Filling:
2 cups of cashew cheese
2 cups of fresh baby spinach or 1 cup or frozen spinach
½ teaspoon salt
Pinch of pepper

9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes in boiling water)
2 cups of panko (Japanese bread crumbs) or gluten free panko
Pinch of fresh or dry thyme
Pinch of salt


  • In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  • Transfer into food processor. Add cashew or almond milk and blend until smooth.
  • Pre-heat oven to 400 °F (200 °C).
  • Read full recipes here >> veggiecravings.com/butternut-squash-spinach-lasagna/

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