Roasted Butternut Squash Lasagna with Herb-Garlic Vegan Cheese
Layers of roasted butternut squash, creamy herb-garlic vegan cheese, and tender noodles come together in this cozy, plant-based twist on classic lasagna. It’s hearty, flavorful, and perfect for fall or any comforting dinner night.
Yield: 8 small servings
Equipment
- 1 baking dish 9×13
- 1 knife and cutting board
- 1 large pot if using traditional noodles
- 1 mixing bowl
- 1 skillet or sauté pan
Materials
- 9-12 pieces lasagna noodles regular or no-boil
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- 2 cups fresh spinach
- 1 ½ cups marinara sauce
- 1 cup herb-garlic vegan cheese soft spreadable style
- ½ cup vegan mozzarella shreds
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until soft.
- Cook lasagna noodles if using traditional ones.
- In a baking dish, spread ½ cup marinara, then layer noodles, roasted squash, spinach, herb-garlic cheese, and sauce. Repeat until layers are complete.
- Top with vegan mozzarella.
- Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake 10 more minutes until bubbly.
- Let rest 10 minutes before serving.
