Vegan Butternut Squash Lasagna


04 Nov Vegan Butternut Squash Lasagna

Celebrate seasonal squash with butternut, one of the most common and well-loved winter squashes! This protein-packed butternut squash lasagna replaces traditional noodles with celeriac! The classic béchamel sauce is replaced with puréed white butter beans to create a rich, velvety cream. Layers of butternut squash purée are sandwiched between tender baby spinach and creamy white butter filling, and topped with thyme and cracked pepper. This layered pasta dish is so rich and creamy, you won’t believe it’s vegan!

Butternut Squash Lasagna

Serves 6-8 , recipe adapted from Sarah Britton


Butternut Squash Sauce

4.5 lbs butternut squash
3-4 cloves garlic
1 Tbsp. olive oil
1 tsp. lemon juice
salt to taste

1. Cut butternuts in half lengthwise and scoop out seeds. Rub with a little coconut oil and a sprinkle of sea salt. Roast in a 400°F oven until soft, about 40-60 minutes (cooking time depends on the size & number of the squash). Remove from oven and let cool.
2. Scoop out flesh from the butternut squash and place in a food processor with the remaining ingredients. Season to taste.

Celeriac “Noodles”

1.3 lbs celeriac
vegetable broth

1.  Begin by peeling the celeriac, it is easiest to use a knife for this job.
2. You can either cut the round celeriac into a brick shape, or leave it round. Cut the root horizontally into very thin sheets.
3. Braise celeriac sheets in simmering vegetable broth for 3-5 minutes depending on their thickness. Cook just until al dente – not mushy. Drain and set aside until ready to use.

Bean “Béchamel”

2 heaping cups butter beans (or any white bean)
nutmeg, grated to taste
1 tsp. lemon juice
1 Tbsp. olive oil
pinch salt if needed
¼ – ½ cup water

1. Cook beans according to your tastes. If using canned, drain and rinse very well.
2. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results, to the consistency that you like. Make as smooth as possible. Season to taste.


You can freestyle this if you like or have the celeriac on the bottom as the first layer.

In a 8″ x 10″ casserole dish, layer the following:
celeriac noodles
butternut squash sauce
baby spinach leaves
bean béchamel
celeriac noodles…and so on…

This recipe made enough for two full rounds of the above, plus one extra layer of celeriac and a final topping of the butternut sauce. I sprinkled fresh thyme on top with some cracked black pepper. It could also be nice with dried chili flakes, rosemary or sage.

To cook:
Bake until warmed through. Serve immediately.


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