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This butternut squash lasagna recipe is perfect for special occasions!
I don’t often make such decadent meals. But with the holidays soon to sneak up on us (yes, I said it), I wanted something I could really enjoy that was dairy free and absolute comfort food. (A must for holiday food, don’t you agree?)
So I came up with this creamy, delicious, butternut squash lasagna recipe and have been enjoying it for dinner for a few nights now. And yes, I’ll make it again for the holidays.
It’s definitely not low on fat due to the nuts, but I figure once or twice a year for a special occasion is totally acceptable. And if you really think about it, the fat and calories are about the same as a cheeseburger and fries. Just with far superior nutrition!
MAKING THIS RECIPE IN PARTS:
If you can’t do all of this in one day, please know that I didn’t either!
- I baked the squash at prepped the cashews for soaking on day one. Then stored them in the fridge.
- On day two, I made the sauce and the butternut puree.
- On day three, I cooked the pasta and assembled the lasagna.
Totally worth the effort!
HOW TO COOK BUTTERNUT SQUASH
Butternut squash is a super easy squash to cook.
The main thing is to make sure you set it securely on a flat work surface so it doesn’t roll aways from you while you are trying to cut it in half. Once that’s done, you just scoop out the seeds with a spoon (you can wash and save them, plant them, compost them, or toss them), then place them cut-side-down onto cookie sheets with a rim. Add enough water for it to rise about 1/2 and inch or so (less if your rims are lower), and bake until the squash is soft! Easy peasy!
BUTTERNUT SQUASH RECIPES:
BUTTERNUT SQUASH LASAGNA RECIPE:
Butternut Squash Lasagna
- 1 batch Cashew Béchamel Sauce (see recipe below)
- 1 batch butternut puree (see recipe below)
- ½ lb. lasagna noodles (gluten-free if needed)
- 3 cups walnut pieces
- 1 ½ lb. sliced mushrooms
- 1 cup chopped yellow onion
- 1 large shallot (minced - 2 "cloves)
- 2 tbsp. olive oil
- 1 tbsp. garlic powder
- ½ tsp. salt
- Prepare the Béchamel sauce and the butternut puree. These can be made and stored in the fridge up to 2 days in advance.
- Cook the lasagna noodles in a large stock pot to package directions, being sure to add at least 1 tbsp. of salt to the cooking water. This will give the noodles wonderful flavor.
- Preheat oven to 350 F.
- In a large skillet, sauté the mushrooms, onions, shallot in the oil.
- Add in the garlic powder and salt. Taste and adjust seasonings to your liking.
- Spray your lasagna pan with a spritz of oil from an oil sprayer.
- Lay down the first layer of noodles. Spread on some of the walnut mixture, then pour some butter nut puree over the top and then some of the Béchamel sauce over that. Top with noodles and repeat.
- End with a top layer of noodles and the last of the Béchamel sauce covering the top.
- Bake for 30 minutes, uncovered.
- Slice into 12 equal servings and serve with a side salad for extra veggies.
BUTTERNUT SQUASH PUREE
Here’s how to make the butternut squash puree.
Butternut Squash Puree
- Blender (stick blender works great, but regular will work too)
- 2 ½ lb. butternut squash (cut in half and de-seeded)
- 1 cup vegetable stock
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- salt to taste
- Bake the butternut squash on a try with about 1/2 an inch of water in it. Place the squash cut side down and place in the oven at 350 F. for about 1 hour. You should be able to easily pierce a knife through the skin and flesh when it's done. Allow to cool.
- Place all ingredients in a blender and blend until smooth.
- IMPORTANT: Adjust seasonings to your liking. A lasagna is only as good as it's filling, so make sure this tastes good to you before moving on.
- Either pack this in the fridge for up to 2 days, or set aside temporarily to continue prepping your lasagna.
CASHEW BECHAMEL SAUCE:
Here are the step-by-step instructions for making the Béchamel sauce.
Cashew Bechamel Sauce
- Blender (high powered blender works best)
- 2 cups raw cashews
- 6 cups water
- 2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 ½ cups vegetable stock
- 1 tbsp. apple cider vinegar
- 2 tbsp. nutritional yeast
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
- 6 medium medjool dates
- ½ tsp. salt (+ more if needed)
- Soak the cashews in the water over night, or for at least 8 hours, then drain.
- Place all ingredients in a blender and blend until completely smooth.
- Adjust salt to taste.
- Add more vegetable broth if needed. This is a thick and creamy sauce, but you also need it to be just fluid enough to pour over your lasagna.