This delicious vegan squash lasagna recipe will be one of your new comfort favorites! Yummy, creamy, warm, comforting, and indulgent. This craving came upon me suddenly, but I didn’t want to go to the grocery store. So I used what I had on hand to create one of my new favorite foods! I didn’t have any cashews or tofu on hand which meant when it came to the ricotta, I had to improvise. Which led to my newest discovery:
Chick-otta “Cheese”! It’s a vegan ricotta made from chickpeas. Genius! It still gives that creamy almost grainy ricotta texture. It has a neutral palate which means you can add your slightly cheesy flavors to it. Plus for those that have a nut allergy and cannot use cashews AND for those that don’t want to use tofu, it’s a great substitute.
This vegan squash lasagna recipe layers squash puree, chick-otta “cheese”, wilted spinach/kale, smoky lentils, and toasted pine nuts. These flavors come together to make every bite warm and comforting. This recipe would also work really well with mushrooms, but alas I used what I had on hand.
One of the critical components of this recipe is a high powered blender. You’ll use it for both the squash puree and the chick-otta “cheese”. This recipe is easy to follow, but with the roasting time and the baking time it does take a while. From end to end it took me almost about 2 hours. But, as with most lasagnas, it will feed the whole family easily plus you can freeze the leftovers for later. So a little more work on the front end, but great for meal prep.
I hope you enjoy this vegan squash lasagna recipe as much as I do!
- Chick Pea Ricotta
- Squash Puree
- Smoky Lentils
- 3 cups Wilted Greens (Spinach/Kale)
- 1/2 cup each Toasted Pine Nuts & Pumpkin Seeds
- Lasagna Noodles (I used express ones that don’t need to be boiled first, otherwise follow the package instructions)
- Optional: Crispy Chickpeas & Crispy Lentils (I found these at the grocery store and I use them to add crunch/texture to EVERYTHING!)
Chick Pea Ricotta -Chickotta “Cheese”
- 1 can chickpeas
- 1/2 can white navy beans
- 1/3 cup soy milk (any non-dairy milk will work)
- 1/4 cup lemon juice
- 2 tbsp. seasoning salt. I like Mrs. Dash, but any will work
- 1 tbsp. onion powder
- 3 tbsp. nutritional yeast
Add all ingredients to a high powered blender and blend until mostly smooth, but still fairly thick. If you need to add more soy milk in order to blend in the blender properly go ahead. Feel free to adjust the seasoning to your taste.
Scoop the chickotta cheese to another bowl, but don’t rinse out the blender.
- 1 squash- I used Kabocha Squash because that’s what I had on hand. Any type of squash will work well-Butternut or Acorn would be perfect too!
- 1/2 head cauliflower
- olive oil
- 1/4 cup vegan butter (the heat from the roasted veggies will melt the butter in the blender)
- 1/4 cup soy milk (or any non dairy milk)
- 2 tbsp. salt (or to taste)
- 1 tsp dried sage – Fresh sage leaves would be better, but I used what I had
- 2 tbsp. seasoning salt
- 2 tbsp. nutritional yeast
Chop the squash in half and chop the cauliflower into chunks. Drizzle with olive oil and sprinkle with 1 tbsp. of seasoning salt. Roast at 425 for about 30 min (or until fork tender).
Add all ingredients to the high powered blender and blend until smooth and creamy. If necessary add more soy milk for consistency. Add more seasoning to taste.
- 1/2 cup red lentils
- 1 cup water
- 1/2 tsp. veggie bouillon (you could just use 1 cup of veggie stock instead of the water/bouillon)
- 1 dash liquid smoke
- pinch of salt
Add the veggie bouillon, water and lentils to a small sauce pot. Bring to a boil and let simmer for 10-15 min, stirring occasionally. Once the water has boiled off, stir in the liquid smoke and salt.
Wilted Spinach/Kale Blend
Add the greens to a frying pan and heat on medium until wilted. You want to cook most of the water out of the leaves.
Toasted Pine Nuts/Pumpkin Seeds
Add the nuts/seeds to a frying pan on medium heat with a drizzle of olive oil or vegan butter until they begin to toast. They should have slight browning and a toasty smell. Lightly sprinkle with salt.
Assemble the Vegan Squash Lasagna
- In a casserole dish, begin to assemble your lasagna.
- Start with a thin base layer of squash puree.
- Then add a layer of lasagna noodles.
- Next a thin layer of chickotta cheese and another thin layer of squash puree.
- Top with half of the wilted greens, half of the lentils, and half the toasted nuts/seeds.
- Begin again with the noodles, puree, chickotta, greens, lentils, and nuts/seeds.
- Finish with a layer of noodles, the puree, and finally top with the crispy chickpeas/lentils.
Bake at 350 for 45 minutes covered with tinfoil. Then finish a final 15 minutes uncovered.
Did you try this vegan squash lasagna recipe? Comment below how it turned out!
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