How to Make the Best Vegan Lasagna EVER!
What makes this the best vegan lasagna ever?
Here’s what we’re working with in terms of our layers:
- gluten-free chickpea Banza no boil lasagna (I like these)
- your favorite jarred tomato sauce
- seasoned tofu crumbled
- cubed butternut squash
- ricotta cashew cheese
- and shredded vegan cheese (I like Daiya for melting)
To replace the cheese I used my go-to ricotta cashew cheese which is a blend of raw cashews, lime, nutritional yeast, garlic, pepper and salt. I honestly think tastes like ricotta. I mean it’s not exactly the same, but it’s pretty close and when it’s layered between pasta sheets, tomato sauce, and butternut squash? You would never know!
Super simple and so delicious! Even though this vegan butternut squash lasagna doesn’t have dairy or butter in it, you couldn’t even tell from tasting it
I use tofu to replace the meat! Tofu is a healthy vegan source of protein, made from soybeans. Tofu crumbles perfectly and when seasoned with Italian herbs, it smells just like an Italian lasagna. You would never believe this is a vegan meal!
Once you’ve got everything prepped, all that’s left is layering. Just layer everything up, sprinkle on some shredded vegan cheese and pop that beauty in the oven until it’s melty and bubbling. It truly is the BEST!
YUMM!!
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Plant Based Butternut Squash Lasagna
Yield: 6
INGREDIENTS
- 1 24-ounce jar of marinara sauce
- 1 9-ounce package of no-boil banza chickpea lasagna pasta
- 1 pound of butternut squash, cubed
- Handful of fresh thyme, roughly chopped
- 1 Tablespoon garlic powder
- Kosher salt
- Black pepper
- white onion, chopped (medium)
- 4-6 garlic cloves, minced
- 4-6 oz fresh basil (1/2 roughly chopped)
- Olive oil for cooking vegetables and greasing pan
- Cashew ricotta cheese (see recipe below)
- 1 8oz package of shredded vegan cheese ( I like Daiya cheese)
- One cup of raw cashews
- 3 tablespoons of fresh lime or lemon
- 2 tablespoons of nutritional yeast
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- Directions:
- Blend all ingredients in food processor
- Ready to use
INSTRUCTIONS
- Heat oven to 350 F.
- Place butternut squash on a sheet pan. Coat with olive oil, add garlic powder, sprinkle with salt and black pepper. Combine. Bake in the oven for 40-45 minutes until fork-tender and soft. Remove and set aside.
- While the squash is cooling. Heat olive oil in a skillet over medium-high heat. Add the garlic cloves and cook for 30 seconds until fragrant. Add thyme, basil, salt & pepper to taste. Cook for 5 minutes until browned add the tofu crumbles. Combine and let simmer for 5-10 minutes.
- To assemble the lasagna: Lightly oil the bottom of a 13×9 baking pan. Pour marinara sauce onto the bottom of the pan. Top with no-boil lasagna noodles. Spread noodles with tofu cheese, butternut squash, top with tofu crumbles, sprinkle with shredded cheese, spread it out, scatter a few basil leaves, and finally top with a layer of marinara sauce. Repeat the layers.
- Oven at 375 F. Cover pan with aluminum foil and bake for 20 minutes. Uncover the pan and bake uncovered for an additional 20 minutes.
- Top with fresh basil leaves.
- Enjoy!!
Did you make this recipe?
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