Vegan Butternut Squash & Kale Lasagna

Vegan Butternut Squash & Kale Lasagna

Each week we try to use a few veggies from the CSA list in one recipe – so you can take full advantage of your winter veggies. This lasagna recipe happens to be a favorite. And it happens to be vegan as we try to appeal to all of our plant-based eaters out there! However, you can easily make substitutions for real butter, a different type of sauce, and more. In addition, we have prepared this recipe with using a mixture of Butternut Squash and Japanese Sweet potatoes and spinach and kale as well. So you can easily integrate even more veggies in this lasagna.


  • 1 butternut squash (and/or Japanese sweet potatoes)
  • 2 tablespoons olive oil
  • 3-4 cloves of garlic, minced
  • 2 teaspoons sage
  • 1/2 teaspoon allspice
  • pinch of sea salt
  • 1 red onion, thinly sliced
  • 4 cups fresh kale (and/or spinach)
  • 8 ounces lasagna noodles (we use whole wheat noodles but there are so many varieties you can choose from)

Bechamel Sauce Ingredients

  • 5 tablespoons vegan butter
  • 1/4 cup all-purpose flour (you can use whole wheat or other types of flour here)
  • 4 cups unsweetened soy milk (or almond milk)
  • 4-5 closves garlic, minced
  • 1/4 teaspoon nutmeg
  • pinch of sea salt, to taste

Lasagna Instructions

  1. Cut the butternut squash in half, rub with garlic and herbs and roast til tender at approximately 400-425 degrees); scoop out the squash when done. Be careful not to burn the squash. In our oven, we do it at a lower temperature for a little big longer. For the Japanese Sweet Potatoes – you can either bake them or boil them to get them tender.
  2. Make the Bechamel Sauce while the squash or potatoes are cooking.
  3. Melt the Vegan butter in a pot.
  4. In another pot bring the milk, garlic, nutmeg and salt to a boil.
  5. Add the hot milk mixture to the melted butter and flour in 3 batches.
  6. Bring to boil, whisk often, reduce heat to a simmer.
  7. Repeat for 10 minutes until thick and creamy.
  8. Set aside.
  9. Sautee onions in a pan with olive oil and kale.
  10. Boil Lasagna Noodles (this can occur while you are doing the other preparation)
  11. Once the noodles, sauce, kale and squash are done, you an assemble your lasagna in a pan. Noodles on bottom, sauce on top of noodles, squash, kale mixture and repeat. Put sauce on the top of the last set of noodles.
  12. Cover and bake for 30-40 minutes – recommendation is 350 degrees depending on your oven.

Depending on the size of your family and your appetite, you can savor this lasagna for a few days!

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