Ingredients
Butternut Squash
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick; about 5 cups of sliced squash, approximately 27 slices of 2×2-inch size)
Tomato Sauce
- 1 tbsp olive oil
- 1 (14 oz) can tomato sauce
- 4 garlic cloves, minced
- 1/4 cup nutritional yeast
- 2 tsp dried Italian seasoning
- 1 tsp freshly ground black pepper
Mushrooms & Spinach
- 1 tbsp olive oil
- 4 cups sliced mushrooms (shiitake, white button, cremini, oyster, or mixed)
- 4 cups baby spinach (or 2 cups frozen spinach)
- 1 tbsp fresh tarragon, minced (or fresh basil)
- 1 tbsp fresh rosemary, minced
- 1 tsp red chili flakes (optional)
Tofu “Cheese”
- 1 (14 oz) block firm tofu
- 1/2 cup nutritional yeast
- 1 tsp apple cider vinegar
- 1 1/2 tsp sea salt
Instructions
- Roast Butternut Squash: Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Toss the sliced butternut squash with 2 tablespoons of olive oil and 1/2 teaspoon of sea salt. Spread the squash evenly on the baking sheet, using a second sheet if needed. Roast for 30 minutes until tender. Keep the oven heated at 350°F after roasting.
- Prepare Tomato Sauce: In a saucepan over medium-high heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30 to 60 seconds until golden but not burnt. Lower the heat and stir in tomato sauce. Be cautious as it may pop. Add 1/4 cup nutritional yeast, dried Italian seasoning, and ground black pepper. Cover and simmer on medium-low while preparing the mushrooms and spinach.
- Sauté Mushrooms and Spinach: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and a pinch of sea salt. Cook for 5-8 minutes, stirring occasionally until mushrooms release moisture. Add spinach, minced tarragon, rosemary, and optional red chili flakes. Stir well, then remove from heat.
- Make Tofu Cheese: Crumble the firm tofu and place it in a food processor. Process until smooth. Add remaining 1/2 cup nutritional yeast, apple cider vinegar, and 1 1/2 teaspoons sea salt. Process again until creamy and smooth. Adjust salt to taste if needed.
- Assemble the Lasagna: Lightly grease an 8×8-inch baking dish with olive oil or non-stick spray. Layer the bottom with roasted butternut squash slices. Spread 1/2 cup of tofu cheese evenly over the squash. Sprinkle 1/2 cup of the mushroom and spinach mixture, then pour half the tomato sauce on top. Repeat the layers in the same order until all ingredients are used.
- Bake: Place the assembled lasagna into the preheated 350°F oven. Bake for 40 minutes or until the top is golden brown and bubbling around the edges.
- Rest and Serve: Let the lasagna rest at room temperature for 5 to 10 minutes before serving. Enjoy warm.
Notes
- You can mix different mushroom varieties based on availability and preference for deeper flavor.
- Use fresh herbs when possible for enhanced aroma and taste.
- To make the recipe gluten-free, ensure the tomato sauce and seasonings contain no gluten additives.
- Optional red chili flakes can be omitted or adjusted based on spice tolerance.
- Firm tofu is essential for the tofu cheese to achieve the desired texture.
- Roasting the butternut squash in one or two batches ensures even cooking without overcrowding.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
