Rustic Butternut Squash Vegan Lasagna Recipe

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then spread it in a single layer on the sheet. Roast for 25 minutes until the squash is tender and lightly caramelized at the edges.

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for about 5 minutes until soft and translucent. Stir in the fresh baby spinach and cook for 2 minutes until just wilted, then remove from heat.

Make the cashew ricotta by adding the soaked and drained cashews, nutritional yeast, 1/2 cup of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to a high-speed blender. Blend on high until a thick, creamy, cheese-like texture forms, scraping down the sides as needed.

Prepare the squash sauce by transferring the roasted butternut squash to a blender or food processor along with the vegetable broth and dried sage. Blend until completely smooth and velvety; if the mixture is too thick to pour, add a tablespoon or two of water.

Assemble the lasagna in a 9x13-inch baking dish by first spreading a thin layer of the butternut squash sauce on the bottom. Lay down 3 or 4 oven-ready noodles, then spread a layer of cashew ricotta, a portion of the sautéed spinach, and another layer of squash sauce. Repeat this layering process two more times, finishing with a final layer of noodles topped with the remaining squash sauce and dollops of cashew ricotta.

Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and bake for an additional 10 minutes until the edges are bubbling and the top is lightly golden brown. Let it rest for 10 minutes before slicing to allow the layers to set, then garnish with fresh sage leaves and serve.