Lasagna doesn’t have to have meat, or cheese, or even noodles to be amazingly delicious! This hearty gluten-free and vegan butternut squash lasagna is a family-favorite and perfect for any occasion. It’s made with a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu “cheese,” and squash. The flavor and texture are excellent. This recipe for vegan butternut squash lasagna is a perfect allergy-friendly dish for holidays, family dinners, or just any night where you want something with a little more umph! Why use noodles when you can use thin roasted slices of butternut squash in your lasagna instead?
No-Noodle Butternut Squash and Swiss Chard Lasagna [Vegan, Gluten-Free]
- olive oil
- sea salt
- 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth)
- 1 14-oz can of plain tomato sauce
- 4 garlic cloves, minced
- 1/4 cup nutritional yeast
- 2 teaspoons Italian herb dried spice
- 1 teaspoon fresh black pepper
- 4 cups of your favorite mushrooms (I used shiitake and white button), sliced
- 4 cups of swiss chard, rib removed, washed, & chopped
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoons red chili flakes (if you like heat)
- 1 block of firm organic tofu
- 1/2 cup nutritional yeast
- 1 teaspoons apple cider vinegar
- 1 1/2 teaspoons sea salt
- Preheat oven to 350°F, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn’t all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; )
- While the squash is roasting you can complete the other parts…
To Make the Sauce:
- Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
To Make the Swiss Chard and Mushrooms:
- Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don’t worry if the pan seems too dry. Once they’ve begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
To Make the Tofu "Cheese":
- Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
To Make the Assemble the Lasagna:
- Now that you’ve got all the parts complete you can assemble the lasagna.
- To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the “cheese”, follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you’ve used them all. Use about 1/2 cup of “cheese”, sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
- Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can’t wait).