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Vegan Butternut Squash Lasagna with Tofu Ricotta

Vegan Butternut Squash Lasagna uses roasted squash instead of pasta. It is layered with creamy tofu ricotta, mushrooms, spinach, and tomato sauce. Bake until golden and bubbling for a hearty gluten-free vegan dinner.
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Prep Time 25 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

Butternut Squash

  • 1 large butternut squash peeled, halved, and thinly sliced into 1/4-inch half-moons, about 5 cups
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

Tomato Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1 14-ounce can tomato sauce
  • 1/4 cup nutritional yeast
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon freshly ground black pepper

Mushrooms and Spinach

  • 1 tablespoon olive oil
  • 4 cups sliced mushrooms such as cremini, shiitake, white button, or oyster mushrooms
  • 4 cups baby spinach or 2 cups frozen spinach
  • 1 tablespoon fresh tarragon or fresh basil minced
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon red chili flakes optional
  • Sea salt to taste

Tofu Ricotta

  • 1 14-ounce block firm tofu
  • 1/2 cup nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoons sea salt

For the Baking Dish

  • Olive oil or nonstick cooking spray

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  • Place the sliced butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon sea salt. Toss gently to coat. Arrange the slices as evenly as possible, using a second baking sheet if necessary.
  • Roast the squash for about 30 minutes, or until tender but still sturdy enough for layering. Remove it from the oven and keep the oven set to 350°F.
  • To prepare the tomato sauce, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic and cook for 30–60 seconds, stirring frequently, until fragrant and lightly golden.
  • Reduce the heat and carefully add the tomato sauce. Stir in 1/4 cup nutritional yeast, Italian seasoning, and black pepper. Cover and simmer over medium-low heat while preparing the vegetables.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of sea salt. Cook for 5–8 minutes, stirring occasionally, until softened and most of their released moisture has cooked away.
  • Add the spinach, tarragon or basil, rosemary, and optional red chili flakes. Stir until the spinach wilts, then remove the skillet from the heat.
  • Make the tofu ricotta by breaking the tofu into pieces and adding it to a food processor. Process until relatively smooth. Add 1/2 cup nutritional yeast, apple cider vinegar, and 1 1/2 teaspoons sea salt. Process again until creamy.
  • Lightly grease an 8×8-inch baking dish. Arrange roasted squash slices across the bottom. Spread some tofu ricotta over the squash, followed by some of the mushroom-spinach mixture and tomato sauce.
  • Continue layering the ingredients until everything has been used, distributing the fillings evenly. The layers of roasted squash take the place of traditional pasta in this Vegan Butternut Squash Lasagna.
  • Bake uncovered at 350°F for approximately 40 minutes, until hot throughout, lightly golden on top, and bubbling around the edges.
  • Remove from the oven and rest for 5–10 minutes before slicing and serving.

Notes

This gluten-free vegan lasagna uses roasted butternut squash instead of traditional lasagna noodles. For the best structure, choose a large squash with a long, thick neck, which is easier to cut into consistently sized slices.
Cremini mushrooms offer a rich, earthy flavor, but white button, shiitake, oyster mushrooms, or a mixture can also be used.
Serve the lasagna with a simple green salad, roasted vegetables, steamed broccoli, or gluten-free garlic bread for a complete meal.
If you prefer a milder dish, leave out the red chili flakes.