This fully comforting, delicious vegan lasagna layers earthy butternut squash seasoned with mushrooms and candy spices, leafy greens, pasta, and a creamy plant-based sage walnut sauce. This recipe for Butternut Squash Lasagna with Sage Walnut Sauce screams pure fall essence, although it’s scrumptious served at holidays and 12 months spherical, actually. I like to serve this vegan lasagna recipe for events and potlucks, as you can also make it forward of time. With its attractive yellow-orange colours and vibrant flavors, this butternut squash lasagna is a real standout! Plus it’s full of good diet! Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.



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Butternut Squash Lasagna with Sage Walnut Sauce

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour 45 minutes

  • Yield:
    8 servings 1x

  • Weight loss plan:


This wholesome, vegan Butternut Squash Lasagna with Sage Walnut Sauce is layered with earthy butternut squash cooked with mushrooms and candy spices, greens, and a creamy plant-based sage walnut sauce. 

Butternut Squash Filling:

Vegan Lasagna:

  • 9 sheets of lasagna
  • 1 small head leafy greens (i.e., spinach, kale, dandelion greens, turnips greens), chopped (about 3 cups)
  • 1/2 cup shredded plant-based cheese
  • 2 tablespoons breadcrumbs

Sage Walnut Cream Sauce:

  • 1 tablespoon further virgin olive oil
  • ½ cup finely chopped walnuts
  • 3 tablespoons finely chopped contemporary sage (or 1 tablespoon dried)
  • ½ teaspoon salt (non-obligatory)
  • 1/4 teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 3 tablespoons all objective flour
  • 3 cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, equivalent to oat or soy)


  1. To make Butternut Squash Filling: Cut up butternut squash in half, take away the seeds, slice into items, take away peels, and cube. Warmth olive oil in a massive saucepan or Dutch Oven, and add squash, onion, and mushrooms, sautéing for 3 minutes over medium warmth. Add water, turmeric, cinnamon, nutmeg, cayenne, and salt (non-obligatory) and stir properly. Cowl and cook dinner for about quarter-hour, stirring incessantly, till greens are tender. Take away from warmth and mix with an immersion blender till clean (alternately, switch in batches to a massive blender and mix till clean). 
  2. In the meantime, put together Sage Walnut Cream Sauce by heating olive oil in a medium pot over medium warmth. Add walnuts, sage, salt, black pepper, and nutmeg and sauté for 3 minutes. Add flour and cook dinner, stirring, for one further minute. Stir in plant-based milk and cook dinner, stirring with a whisk, till clean and thickened. 
  3. Preheat oven to 375 F. 
  4. To arrange lasagna, place ½ cup of the Sage Walnut Cream Sauce on the backside of a 9×13-inch baking dish. Organize 3 lasagna sheets over the squash. Add 1 cup of the chopped greens over the pasta. Cowl with 1/3 of the butternut squash filling, and 1/3 of the remaining sage walnut cream sauce. Repeat the layers two extra instances (pasta, greens, butternut squash filling, and sage walnut cream sauce). Sprinkle with the plant-based cheese and breadcrumbs on the ultimate layer. 
  5. Cowl with foil and bake at 375 F for 35 minutes on prime shelf. Take away foil and bake for 15-20 minutes, till golden on prime and tender. 
  6. Slice into squares. Makes 8 servings. 


Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.

  • Prep Time: half-hour
  • Cook dinner Time: 1 hour quarter-hour
  • Class: Entree
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 277
  • Sugar: 5 g
  • Sodium: 305 mg
  • Fats: 16 g
  • Saturated Fats: 4 g
  • Carbohydrates: 33 g
  • Fiber: 7 g
  • Protein: 9 g

Key phrases: butternut squash lasagna, vegan lasagna, vegan lasagna recipe

For extra plant-based lasagna recipes, try a few of my favorites right here:

Vegan Cauliflower Spinach Lasagna
Swiss Chard Pecan Lasagna
Vegan Baked Mediterranean Lasagna

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