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layers of vegan butternut squash lasagna topped with mushrooms and vegan mozzarella

Vegan butternut squash lasagna

  • Author: The Hangry Chickpea
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12 servings 1x
  • Category: Lunch and dinner
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


This vegan butternut squash lasagna with mushrooms is savory, sweet, & perfect for company or a night in. It's the ultimate comfort food. 


Units Scale

Cheese sauce

  • 1 1/2 cups roasted butternut squash
  • 3/4 cup softened cashews
  • 1 shallot
  • 3 cloves garlic, minced
  • 1 tsp soy sauce
  • 1 tsp dried thyme, or 1 Tbsp fresh thyme leaves
  • 2-3 ladles of pasta water (3/4 - 1 1/2 cup, depending on your sauce and blender's power)
  • 1/2 lemon juiced
  • 1 tsp grapeseed oil
  • Salt to taste

Everything else: 

  • 1 large package mushrooms
  • 1/2 large onion, sliced
  • 2-3 cups spinach
  • 1 Tbsp soy sauce
  • 1 tsp grapeseed oil
  • 8 oz vegan mozzarella
  • 12-16 lasagna noodles
  • Salt to taste


1. Cube & roast the butternut squash: if you have no idea where to start, check out this handy guide. While the squash is roasting, place cashews in boiling water (use a small saucepan) and simmer for 15+ minutes.

2. Preheat ovens & boil water: boil water for pasta in a large pot, adding 2-3 tablespoons of salt. If you've made butternut squash, your oven should still be at (or close to) 350 F.

3. Prepare veggies: slice onions, dividing into halves. Then slice mushrooms. Mince garlic and set aside.

4. Saute onions, garlic, & thyme: place half of the sliced onions in a pan on medium heat with a splash of grapeseed oil. Once soft and slightly translucent, add garlic and thyme. Cook for 1-2 more minutes, reducing heat to low, then remove from heat.

5. Blend sauce: when butternut squash is done, place all sauce ingredients into the blender. Make sure everything is WARM or HOT so the sauce fully blends. Start blending on low, and work up to higher speeds, blending for at least 2 minutes in a high-power blender (like a Vitamix). Reminder: use extra caution when blending hot liquids.

6. Build the filling: add the rest of the onion to a pan on medium heat with a splash of grapeseed oil. Cook until onions are translucent. Then add mushrooms and a pinch of salt. Cook mushrooms until they release juices, then add soy sauce and spinach. Let spinach wilt (1-2 mins), then remove from heat.

7. Cook lasagna noodles for half the recommended time (usually 4-6 minutes).

8. Layer the lasagna: start with a small layer of cheese sauce. Then noodles, sauce, mushrooms & onions, and mozzarella. If you have extra squash cubes, layer those as well! Repeat until top layer. On top, add sauce & the rest of the mozzarella.

9. Bake: cover with foil and bake for 20-30 minutes. To keep warm, lower heat to 200 F for up to 3 hours. Enjoy!


Store in the refrigerator for up to 3 days, or freeze for up to 6 months

Reheat in microwave for 2-3 mins, adding time in 30 second increments as needed. 

Reheat in oven for 15-20 mins in oven-safe dish. Double the time if reheating frozen lasagna. 

Keywords: butternut squash lasagna, vegan butternut squash lasagna, roasted butternut squash lasagna, butternut squash lasagna recipe, butternut squash and spinach lasagna