Vegan Butternut Squash Lasagna with Caramelized Onion


This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays.

a casserole dish with vegan butternut squash lasagna topped with red pepper flakes

This vegan caramelized onion butternut squash lasagna is a fall-tastic twist on a classic lasagna with layers of creamy roasted butternut squash, spinach, caramelized red onions, and a creamy cashew bechamel. Simple yet impressive, the ideal pasta dinner to serve during the fall and winter holidays.

side view of a serving of vegan butternut squash lasagna

There’s something soul-satisfying about the concept of layering vegan “cheese” sauce and pasta noodles and baking it all in a casserole dish. Don’t you think?

Our vegan bechamel sauce is a tried-and-tested combination of blended tofu and cashews to create that perfect silky creamy texture. Miso paste and nutritional yeast are added for cheesiness. A bit of lemon juice helps to reduce the cashew flavor so it won’t taste like nuts at all. Layers or roasted butternut squash and Caramelized onion adds so much flavor and texture.

This lasagna is the perfect easy fall dinner for a crowd. Leftovers can be refrigerated for up to 4 days or frozen.

a serving of vegan butternut squash lasagna with spinach on a white plate

More Vegan Pasta Recipes

a casserole dish of vegan butternut squash lasagna topped with red pepper flakes

Print Recipe

Vegan Caramelized Onion Butternut Squash Lasagna

This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays. Soyfree option Nutfree option

Prep Time20 mins

Cook Time1 hr 20 mins

Total Time1 hr 40 mins

Course: Main Course

Cuisine: American

Keyword: butternut squash lasagna, vegan lasagna

Servings: 6

Calories: 314kcal

Author: Vegan Richa

Ingredients

For the butternut squash:

  • 10-12 ounces (283.5 g) cubed butternut squash use double amount for a double layer
  • 1 teaspoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme

For the caramelized onion:

  • 1 yellow or red onion thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon vegan Worcestershire sauce optional
  • 2 teaspoons oil

For the cream sauce:

  • 3/4 cup (96.75 g) raw cashews
  • 4 ounces (113.4 g) of firm or soft tofu
  • 1.5 tablespoons flour
  • 1 3/4 cup (414.03 ml) of water
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian herbs
  • 3/4 teaspoons salt
  • 2 teaspoons miso use chickpea miso for Soyfree
  • 1/4 teaspoon black pepper

For the spinach:

  • 6-8 ounces (170.1 g) frozen spinach thawed and squeezed lightly to remove excess water
  • 1/4 teaspoon salt
  • red pepper flakes to taste

For Lasagna:

  • vegan mozzarella shreds as needed about 3/4 cup
  • vegan Parmesan and pepper flakes for topping about 1/3 cup
  • 12-16 no boil lasagna sheets see note for regular

Instructions

  • Bake the squash the caramelized onion: Preheat the oven to 400 degrees F(205 c). In a square 9×9 lasagna dish, add the onions, salt, sugar, and oil and toss well.

  • In another baking sheet, add the butternut squash and add the oil, salt, pepper, and thyme and toss well to coat. Then spread out evenly.

  • Put the onion dish and the butternut squash baking sheet to bake. Check at 12-13 minute mark and mix them around. Add the balsamic vinegar and vegan Worcestershire sauce to the onions and mix in.

  • Then continue to bake for another 10 minutes for the onions. Depending on your butternut squash, it might get done in that time, earlier or later. Once the butternut is tender to preference, remove the dish. The onions should also be caramelizing by now. If not, then you can move them around a little bit and then continue to cook for another few minutes.

  • Make the cream sauce: by adding all the ingredients to a blender and blending until smooth. Blend for 1 minute then let it rest for 5 minutes and blend again so that the cashews break down really well.

  • Thaw the spinach if you haven’t already and squeeze it to remove excess moisture. Then add the salt and pepper flakes and mix in and set aside.

  • Assemble the lasagna : remove the caramelized onions from the lasagna dish into another bowl. Then add about a 1/4 cup of the blended sauce in the dish, 1/4 cup of water, then place no-boil lasagna noodles (you’ll need 12-16 noodles depending on the number of layers).

  • Add 3 noodles then add some more of the cream sauce. Put the butternut squash evenly on this layer. Add some more cream sauce.

  • Add a layer of the lasagna noodles. Add some cream sauce, some spinach, a little bit of the caramelized onion, and more cream sauce or you can use vegan mozzarella.

  • Top it with another layer of lasagna noodles. Add some cream sauce. All of the remaining caramelized onion. Top it with some more cream sauce or you can use a mix of sauce and vegan mozzarella and the next layer of the lasagna noodles.

  • Then add all of the cream sauce all over. Then top it with some vegan mozzarella and vegan parmesan and pepper flakes.

  • Drizzle another 1/4 cup of water around the edges of the noodles. Then cover the dish with a foil and bake at 350 degrees F (180 c) for about an hour.

  • Let the lasagna sit for another 10 minutes then open the foil and serve. Cool compeletely and refrigerate for upto 5 days. Or freeze for upto 2 months. Freeze individual slices tightly wrapped in foil. Reheat in the oven for 20-25 mins.

Notes

  • Add a pinch of nutmeg to the bechamel for variation
  • Nutfree: Use my nutfree Cauliflower Alfredo or Pumpkin seed Alfredo or creamy tofu sauce instead of the bechamel. You will need a double serving of the sauces.
  • Soyfree: omit the Worcestershire , use chickpea miso instead of soy miso. Use 1.25 cups total cashews instead of tofu+cashews 
  • Regular lasagna noodles : Soak the regular noodles in boiling hot water for 5 minutes, then use. Use 1 1/2 cup water in the sauce 

Nutrition

Nutrition Facts

Vegan Caramelized Onion Butternut Squash Lasagna

Amount Per Serving

Calories 314
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 696mg30%

Potassium 549mg16%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 4g4%

Protein 12g24%

Vitamin A 8360IU167%

Vitamin C 14mg17%

Calcium 106mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • Butternut squash offers a delicate sweetness and a wonderfully creamy texture. You can use other winter squash such as acorn.
  • caramelized red onions slowly roasted with a mix of sugar, Worcestershire sauce and balsamic vinegar boost the umami
  • spinach is added for color and because spinach and bechamel is the best of all lasagna combos
  • a vegan bechamel sauce is made by blending cashews with tofu and with olive oil
  • some lemon juice is added to reduce the cashew flavor
  • miso paste, nutritional yeast, flour, and garlic or onion powder are added for that cheesy flavor

Tips & Substitutions:

  • Feel free to skip the spinach if you or your kids are not fans
  • a pinch of nutmeg is a great addition to the vegan bechamel sauce
  • for an extra smooth bechamel, I recommend silken tofu
  • Nutfree: Use my nutfree Cauliflower Alfredo or Pumpkin seed Alfredo or creamy tofu sauce instead of the bechamel. You will need a double serving of the sauces.
  • Soyfree: omit the Worcestershire , use chickpea miso instead of soy miso. Use 1.25 cups total cashews instead of tofu+cashews

a serving of vegan butternut squash lasagna with spinach and caramelized onions on a white plate

How to make Vegan Butternut Squash Lasagna:

ingredients used for making vegan butternut squash lasagna

Bake the butternut squash and make the caramelized onion: preheat the oven to 400 degrees Fahrenheit(205 c). In a square 9×9 lasagna dish, add the onions, salt, sugar, and oil and toss well.

In another baking sheet, add the butternut squash and add oil, salt, pepper, and thyme and toss well to coat. Then spread out evenly.

red onions and butternut squash cubes in two roasting pans

 

Then put the onion dish and the butternut squash baking sheet to bake. Check at 12-13 minute mark and mix them around. Add the balsamic vinegar and vegan Worcestershire sauce to the onions and mix in.

Then continue to bake for another 10 minutes for the onions. Depending on your butternut squash, it might get done in that time, earlier or later. Once the butternut is tender to preference, remove the dish.

The onions should also be caramelizing by now. If not, then you can move them around a little bit and then continue to cook for another few minutes.

ingredients for vegan cashew bechamel sauce in a blender

Make your cream sauce by adding all the ingredients to a blender and blending until smooth. Blend for 1 minute then let it rest for 5 minutes and blend again so that the cashews break down really well.

Thaw the spinach if you haven’t already and squeeze it to remove excess moisture. Then add the salt and pepper flakes and mix in and set aside.

vegan lasagna being assembled

Now, assemble the lasagna: remove the caramelized onions from the lasagna dish into another bowl. Then add about a 1/4 cup of the blended sauce in the dish, 1/4 cup of water, then place your no-boil lasagna noodles (you’ll need 12-16 noodles depending on the number of layers).

lasagna noodles being added to casserole dish

Add 3 noodles then add some more of the cream sauce. Put the roasted butternut squash evenly on this layer. Add some more cream sauce.

butternut squash lasagna being assembled in a casserole dish

vegan bechamel sauce being added on top of lasagna pasta

thawed spinach being added on top of lasagna noodles to make vegan butternut squash lasagna

bechamel sauce being added to lasagna dish to make butternut squash lasagna

caramelized onion being added on top of spinach and bechamel

vegan butternut lasagna being topped with vegan cheese shreds

tofu bechamel sauce poured over lasagna sheets in casserole dish to make vegan lasagna recipe

Add a layer of the lasagna noodles. Then, add some cream sauce, some spinach, a little bit of the caramelized onion, and more cream sauce or you can use vegan mozzarella.

onions and pasta layered in a casserole dish to make vegan lasagna

Top it with another layer of lasagna noodles. Add some cream sauce and all of the remaining caramelized onion. Top it with some more cream sauce or you can use some vegan mozzarella and the next layer of the lasagna noodles

vegan bechamel being poured over lasagna noodles to make butternut squash lasagna

cheese shreds and pepper flakes being added over lasagna noodles

Then add all of the cream sauce all over. Now, top it with some vegan mozzarella or vegan parmesan and pepper flakes.

Drizzle another 1/4 cup of water around the noodles. Then cover the dish with a foil and bake at 350 degrees Fahrenheit (180 c) for about an hour. Then let the lasagna sit for another 10 minutes then open the foil and serve.

a casserole dish with vegan spinach, onion & butternut squash lasagna

Storage

Cool compeletely and refrigerate for upto 5 days. Or freeze for upto 2 months. Freeze individual slices tightly wrapped in foil. Reheat in the oven for 20-25 mins.



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