This Butternut Squash Vegan Lasagna with Walnut Crumble Top is what autumn comfort food dreams are made of. It’s creamy, nutty, savory, and full of layered goodness that just feels like a hug in every bite. Instead of the usual cheese-heavy lasagna, this version uses a luscious butternut squash sauce and a cashew-based béchamel to keep things entirely plant-based but still rich and satisfying. The walnut crumble topping adds a toasty crunch that elevates the whole dish. Whether you're a seasoned vegan or just exploring more vegetarian dishes, this healthy butternut squash lasagna is a must-try—especially when the colder months call for cozy oven meals.
Butternut Squash Vegan Lasagna with Walnut Crumble Top
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Italian
Large baking sheet for roasting the butternut squash
High-speed blender essential for making smooth cashew béchamel; a food processor can work too
Large skillet for sautéing vegetables
9x13-inch baking dish standard lasagna dish
Medium mixing bowls to toss walnuts and combine sauce ingredients
Aluminum foil for covering during the first part of baking
For the Roasted Butternut Squash
- 1 large butternut squash about 2.5 to 3 lbs, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground nutmeg
- For the Cashew Béchamel:
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1 1/2 cups unsweetened plant milk almond, oat, or soy
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 garlic clove
- Salt to taste
For the Sautéed Veggie Layer
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups chopped spinach fresh or thawed from frozen
- 1 zucchini grated
- 1/2 tsp thyme
- 1/2 tsp oregano
- Salt and pepper to taste
For the Walnut Crumble Topping
- 1/2 cup raw walnuts
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
Lasagna Assembly
- 9 –12 lasagna noodles regular or no-boil, gluten-free if needed
- Fresh basil or parsley for garnish optional
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, paprika, and nutmeg. Spread it on a baking sheet in a single layer and roast for 25–30 minutes, or until fork-tender and lightly caramelized.
Let it cool slightly before transferring to a blender to create the base of your butternut squash sauce. Blend until smooth. You can add a splash of plant milk if it’s too thick.
Make the Cashew Béchamel
Drain the soaked cashews and blend them with plant milk, nutritional yeast, lemon juice, garlic, and salt until creamy and smooth. This acts as the creamy, cheesy component without any dairy. Set aside.
Prepare the Veggie Layer
Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 more minute. Add spinach and zucchini, cooking until wilted and softened. Season with thyme, oregano, salt, and pepper.
This layer adds freshness and texture, kind of like in eggplant lasagna vegetarian recipes but with a brighter, greener flavor profile.
Cook the Lasagna Noodles
If using traditional lasagna noodles, boil them according to package instructions. If using no-boil noodles, skip this step and assemble directly.
For a twist, you can even use butternut squash noodles or layers of roasted eggplant if you're riffing off other vegetarian butternut squash lasagna recipes.
Make the Walnut Crumble Topping
In a bowl, mix chopped walnuts with olive oil, nutritional yeast, garlic powder, and salt. You can pulse everything briefly in a food processor if you want a finer texture. This mixture gives a parmesan-like crunch with a savory edge.
Assemble the Lasagna
Grease your baking dish lightly with olive oil. Begin layering:
A thin layer of butternut squash sauce
Lasagna noodles
A layer of sautéed veggies
Spoonfuls of béchamel
More noodles
A thicker layer of squash sauce
Repeat until you reach the top
On the final layer, pour over any remaining béchamel and squash sauce, then sprinkle generously with the walnut crumble.
Bake
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until bubbling and the top is golden and slightly crisp.
Let it rest for 10 minutes before slicing. This helps it set and slice cleanly.
Pairings
This vegan butternut lasagna is hearty enough to be a standalone dish, but pairing it can elevate your dinner table spread.
- Side Salad: A bright arugula or kale salad with lemon vinaigrette balances the richness.
- Soup: A small bowl of vegan butternut squash soup works beautifully as a starter—it mirrors the flavor while adding a creamy contrast.
- Bread: Crusty sourdough or garlic bread is perfect for scooping up extra sauce.
- Drink: A dry white wine like Sauvignon Blanc or a lightly spiced apple cider.
If you're doing a themed dinner, pair it with veggie side dishes like roasted Brussels sprouts or caramelized carrots. You could even include spaghetti squash recipes vegan-style or something like roasted cauliflower steaks for extra flair.
FAQs
1. Can I use frozen butternut squash?
Absolutely. Frozen pre-cubed squash saves time and works well. Just make sure to roast it until caramelized for best flavor.
2. What kind of noodles work best?
Traditional lasagna noodles are great, but no-boil varieties save time. If you're gluten-free or want to try a variation, butternut squash noodles or sheets of grilled zucchini also work.
3. Can I make this ahead of time?
Yes! Assemble the lasagna a day in advance and refrigerate. Bake it the next day, adding an extra 10 minutes if it's coming straight from the fridge.
4. Is there a nut-free alternative to the béchamel?
Swap cashews with silken tofu or use store-bought vegan white sauce. You could also make a simple roux with plant milk, flour, and olive oil if nuts are a concern.
5. Can I add protein?
Sure! For a heartier dish, toss in some sautéed mushrooms or lentils in the veggie layer. Chickpeas or crumbled tofu also blend in well without altering the overall flavor profile.
