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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.
Course: Main Course
Cuisine: Italian
Keyword: butternutsquash pasta, vegan cheese, vegan pasta
Yield: 8 small servings

Equipment

  • 1 baking dish 9x13
  • 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.