Totally vegan, protein packed butternut squash and spinach lasagna made from scratch with wholesome ingredients! So rich and creamy, you won’t believe it’s vegan!
Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!
Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables!
Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!
This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.
Happy Holidays!
