Picture this: bubbling layers of creamy butternut squash, ribbons of lasagna noodles, and a drizzle of golden cashew sauce. The air smells like roasted garlic and nutmeg, and the top has that perfect caramelized crust that makes you close your eyes on the first bite.
It’s hearty, cozy, and indulgent — but entirely plant-based. Each layer brings a different texture: velvety squash, garlicky spinach, and rich cream that melts together like autumn comfort in casserole form.
💛 Why You’ll Love This Recipe
- Ultra-creamy and flavorful — no dairy needed 🌱
- Packed with roasted squash, spinach, and protein-rich cashew sauce
- Feels luxurious but made with simple whole ingredients
- Perfect Thanksgiving or holiday main dish
- Freezer-friendly and meal prep approved
This recipe is inspired by the cozy Italian lasagna everyone loves — but with a fall twist. The roasted butternut squash gives natural sweetness, the cashew cream replaces cheese perfectly, and the golden baked top adds that irresistible comfort-food vibe.
It’s one of those recipes that feels restaurant-level but still comes together easily at home. Bonus? It’s stunning on a Thanksgiving table — golden layers that practically glow under candlelight.
Creamy Vegan Butternut Squash Lasagna (Cozy Holiday Dinner)
Description
This Creamy Vegan Butternut Squash Lasagna is cozy, golden, and packed with flavor — featuring layers of roasted squash purée, sautéed spinach, and a silky cashew cream sauce. A plant-based twist on classic lasagna, it’s perfect for Thanksgiving or any chilly night when you need comfort on a plate.
Ingredients
For the Squash Layer:
For the Cashew Cream:
For the Spinach Layer:
For Assembly:
Instructions
Roast the Squash
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Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and nutmeg. Roast 25–30 minutes until golden and soft. Mash or blend until smooth.
Make the Cashew Cream
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Blend soaked cashews with water, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth and creamy. Adjust consistency with water if needed.
Sauté the Spinach
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In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted.
Assemble the Lasagna
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In a baking dish, layer cooked noodles, squash purée, spinach, and cashew cream. Repeat layers and finish with a drizzle of extra cashew cream on top.
Bake & Serve
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Bake 20 minutes until bubbling and golden on top. Garnish with thyme or sage. Let cool slightly before slicing.
Note
💡 Tips
- Use oven-ready noodles to save time.
- Add sautéed mushrooms for extra depth.
- Make the cashew cream ahead — it thickens beautifully overnight.
- Garnish with chili flakes for a subtle kick.
Make It Ahead:
Assemble the lasagna a day ahead and bake just before serving. Perfect for Thanksgiving prep!
Flavor Upgrade:
Add caramelized onions or roasted garlic to the squash layer.
Serving Idea:
Serve with vegan mushroom gravy or a crisp fall salad for balance.
