This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays.
This vegan caramelized onion butternut squash lasagna is a fall-tastic twist on a classic lasagna with layers of creamy roasted butternut squash, spinach, caramelized red onions, and a creamy cashew bechamel. Simple yet impressive, the ideal pasta dinner to serve during the fall and winter holidays.
There’s something soul-satisfying about the concept of layering vegan “cheese” sauce and pasta noodles and baking it all in a casserole dish. Don’t you think?
Our vegan bechamel sauce is a tried-and-tested combination of blended tofu and cashews to create that perfect silky creamy texture. Miso paste and nutritional yeast are added for cheesiness. A bit of lemon juice helps to reduce the cashew flavor so it won’t taste like nuts at all. Layers or roasted butternut squash and Caramelized onion adds so much flavor and texture.
This lasagna is the perfect easy fall dinner for a crowd. Leftovers can be refrigerated for up to 4 days or frozen.
More Vegan Pasta Recipes
- French onion skillet lasagna
- Spinach Alfredo skillet lasagna
- Butter Chicken lasagna bake or skillet
- Vegan Lemon Asparagus Pasta
- Creamy Mushroom Spinach Pasta
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