Lactose Free and Vegan Butternut Squash Lasagna is a lightened up comfort food that can be enjoyed by all!
Five weeks into having two kids, and I finally feel like I am starting to get the hang of things. To be honest, I really felt like I was under water the first month. Between the physical healing of giving birth, the hormones, the sleep deprivation (that still has no end in sight…), and a newborn needing my body 24/7, I was beat. Add on top of that a very active toddler who also needs TLC and I felt like I was barely surviving each day.
This week, however, I feel like I’ve somewhat caught a groove. We are getting to know Soren better and what his days look like, which make getting into our routine much easier. This makes days much more manageable for a creature of habit and routine like myself.
That said, I’ve noticed I will typically have a 2 hour window in the afternoon when both boys are sleeping that I can get stuff done. While I’d love to use that 2 hour window for a nap, there are usually dishes to be washed, clothes to be cleaned, and recipes to be cooked. Yesterday I took the chance to make this vegan butternut squash lasagna and I can’t say I regret one minute of missed napping time…this lasagna was worth it!
Can you believe this pan of creamy and indulgent lasagna is actually lactose free and vegan?! While I’m not either of those, I do love creating recipes of the such for readers that are avoiding dairy, lactose, or animal products. I also partner with GO VEGGIE every month to create a recipe with their awesome dairy-free/lactose-free products, all which I use and love as every day cheese products. For this recipe I used their mozzarella shreds, which are vegan, cholesterol free, and have twice the calcium as regular cheese!
Even though this vegan butternut squash lasagna doesn’t have a lick of dairy or butter in it, you couldn’t even tell from tasting it!
If you don’t need your lasagna to be lactose free or vegan, then by all means you can use butter, cow’s milk, and cheese if you prefer.
As far as lasagnas go, this one is relatively simple. The main work involves making the butternut squash sauce. For this, you roast the squash, make a cream sauce, and blend it all together. Then to assemble, I made things super simple by using oven-ready lasagna noodles. To make this an easy weeknight meal, make the butternut squash sauce the night ahead of time and simply assemble the night of!
We all loved this vegan butternut squash lasagna! Marc was hesitant to have it for lunch because he thought it was going to be heavy, but was pleasantly surprised at how light it was. As far as lasagnas go, it is pretty light, without meat and a ton of dairy. Lars also loved it! This will definitely be our go-to vegan lasagna recipe!
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 large shallot finely diced
- 2 cloves garlic minced
- 8 ounces baby spinach
- 2 tablespoons vegan butter or regular butter for non-vegan version
- 1/4 cup all-purpose flour
- 1 cup unsweetened soy milk or regular milk for non-vegan version
- 1 tablespoon fresh sage chopped
- 1/4 teaspoon salt
- 9 ounces oven-ready lasagna noodles
- 8 ounces GO VEGGIE Lactose Free Shredded Mozzarella Cheese
- 2 tablespoons vegan butter or regular butter for non vegan version
- 1 cup Panko breadcrumbs
- 1 tablespoon fresh chopped sage for topping
- Preheat oven to 400 degrees F.
- Cut butternut squash in half lengthwise and scoop out seeds.
- Place face down up on baking sheet and brush with 1 tablespoon olive oil.
- Roast in preheated oven for 50-60 minutes, until flesh is tender.
- Scoop out flesh and set aside.
- In a large skillet, heat remaining olive oil over medium-high heat.
- Add shallots and cook until tender, about 5 minutes.
- Add garlic and spinach and cook until spinach is wilted. Remove from skillet and set aside.
- In same skillet, heat butter over medium heat.
- Once melted, add flour and cook for 1 minute, stirring constantly.
- Slowly add milk, whisking to combine. Let cook until thickened, about 2-3 minutes.
- Add sage and stir to combine and season with salt.
- Add milk mixture to blender along with butternut squash and blend to make butternut sauce.
- Add 2/3 cup of butternut mixture to the bottom of a greased 9x13" pan.
- Top with lasagna noodles.
- Spread 1/2 of spinach mixture on top of lasagna noodles, followed by 1/3 of the mozzarella cheese and 2/3 cup of butternut squash sauce.
- Repeat with lasagna noodles, remaining spinach, 1/3 of the mozzarella cheese, and approximately 2/3 cup of sauce.
- Finally, top with one more layer of lasagna noodles, remaining sauce, and cheese.
- Melt 2 tablespoons butter in a medium bowl and mix with Panko breadcrumbs.
- Sprinkle over top of the lasagna.
- Cover with foil and bake in preheated 400 degree F oven for 30 minutes.
- Remove foil and bake for an additional 15 minutes.
- Let stand for 5 minutes.
- Top with additional fresh sage.
- Cut into squares, serve, and enjoy!
This post is sponsored by GO VEGGIE as part of an ongoing partnership, but all opinions and recipe are my own.