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If you’re looking for something that straight up satisfies that comfort food craving without the meat or dairy, then this lasagna is your recipe. The squash is tender, cooked with garlic and fresh sage, the tofu ricotta adds bulk and an amazing cheesy flavor, and it’s baked in a simple, onion-y white sauce. The whole dish can even be made gluten-free by using rice noodles and rice flour for the sauce!

Butternut Squash and Tofu Ricotta Lasagna [Vegan, Gluten-Free]

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What Ingredients Do You Need To Make Butternut Squash and Tofu Ricotta Lasagna [Vegan, Gluten-Free]

  • 1 box lasagna noodles (use rice noodles if you're going gluten-free)
  • For the Squash:

    • 1 Butternut squash, peeled, deseeded and cut into bite-sized pieces (about 5-6 cups)
    • 6 garlic cloves, left whole
    • 1/4 cup chopped fresh sage
    • 2 tablespoons olive oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper

    For the Vegan Ricotta: 

    • 2 cups firm organic tofu
    • 1/4 cup nutritional yeast
    • 1 heaping teaspoon garlic powder
    • 1 heaping teaspoon dried dill
    • 1 teaspoon sea salt
    • 1 tablespoon Apple Cider vinegar
    • 1/2 cup rejuvelac (this isn’t totally necessary but it makes the ricotta very cheesy tasting. You can make it yourself or you can pick some up at your health food store.)

    For the White Sauce:

    • 1/4 cup olive oil
    • 1/4 cup yellow onion, finely chopped
    • 4 tablespoons flour, use rice if making gluten free
    • 4 cups plain organic soy milk
    • 1/2 teaspoon salt
    • 10 turns fresh black pepper
    • 1/8 teaspoon allspice


How To Make Butternut Squash and Tofu Ricotta Lasagna [Vegan, Gluten-Free]

To Make the Squash:
  1. Preheat oven to 400° F (204° C).
  2. In a large bowl, mix the squash, garlic cloves, sage, olive oil, salt and pepper.
  3. Place on a baking sheet and bake for 35 minutes (take the baking sheet out of the oven and flip the squash after 20 minutes and then put back in the oven for the remaining 15 minutes).
  4. When squash is done cooking, transfer into the bowl and mash with a fork. The mixture doesn’t have to be 100% mashed, but you do want to make sure that the garlic cloves are mashed up.
  5. Set mixture aside.

To Make the Vegan Ricotta:

  1. Place all of the vegan ricotta ingredients into a food processor and process until smooth, about 1 minute.

To Make the White Sauce:

  1. Heat olive oil over medium heat. Add the onions and saute for 3 minutes.
  2. Add the flour and stir continuously for 3 minutes. Make sure the flour does not get brown. If it starts to get brown before 3 minutes, jump to the next step before the 3 minutes are up.
  3. Add the soy milk and whisk.
  4. Bring to a boil and then turn down the heat and allow to come to a simmer.
  5. Simmer for 10 minutes, stirring frequently, until sauce thickens.
  6. Add salt, pepper and allspice.

To Assemble:

  1. Preheat oven to 350° F
  2. Place 1/2 cup of white sauce on the bottom of an 8×8 baking dish.

To Layer the Rest:

  1. Layer of noodles
  2. 1/3 of the squash mix
  3. 1/3 of the vegan ricotta
  4. 1/2 cup of white sauce
  5. Layer of noodles
  6. 1/3 of the squash mix
  7. 1/3 of the vegan ricotta
  8. 1/2 cup of white sauce
  9. Layer of noodles
  10. Remaining squash mix
  11. Remaining vegan ricotta
  12. Layer of noodles
  13. Remaining white sauce

To Bake:

  1. Cover with foil and bake for 40 minutes.
  2. Take off foil and bake for an additional 15 minutes.


You can easily make the squash and the ricotta a day in advance to save time.

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Nutritional Information

Total Calories: 3890 | Total Carbs:  498 g | Total Fat: 138 g | Total Protein: 171 g | Total Sodium: 627 g | Total Sugar: 55 g (Per Serving) Calories: 556 | Carbs: 71 g | Fat: 20 g | Protein: 24 g | Sodium: 90 g | Sugar: 8 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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