Introduction
Ever have one of those evenings where you want something cozy, comforting, and a little bit fancy — but without spending hours in the kitchen or turning your home into a smokehouse?
Enter this Butternut Squash and Sage Lasagne: the plant-powered superstar ready to rescue your taste buds and impress your inner foodie.
It’s like a warm hug from the oven, but with a sneaky veggie twist that even your most carnivorous friends won’t see coming.
Think layers of silky squash, herby goodness, and a creamy, dreamy sauce that says, “I’m vegan, and yes, I’m totally delicious.”
So, grab your apron (or just your favorite mug) and prepare for a weeknight win that’s anything but basic.
Because who said plant-based can’t be wickedly indulgent?
Ingredients
- 1 butternut squash
- 1 tsp olive oil (liquid gold alert)
- 1 tsp maple syrup (sweet maple magic)
- 8 sage leaves (fresh)
- Black pepper
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 6 cloves garlic
- 1 red chilli
- 1 red onion
- 250g chestnut mushrooms
- 4 medium tomatoes
- 2 tsp red pepper / tomato puree
- 125 ml red wine
- 1 tbsp vinegar (red wine or balsamic)
- Black pepper
- 1 tsp olive oil
- 3 cloves garlic
- ½ tsp turmeric
- ½ tsp cumin
- 1 tbsp coconut flour
- 125 ml non-dairy milk
- 350g silken firm tofu
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- 1 tsp wholegrain mustard
- Himalayan pink salt, to taste
- 250g baby spinach
- 2 vegan sausages (such as Field Roast, Chipotle flavour) sliced into thin discs
- Handful of grated vegan cheese
This lasagne lineup is like a plant-powered party in a dish! With butternut squash playing the pasta role and a medley of spices and vegan staples, even the most committed carnivores might do a double-take. Flexitarians and newbies, rejoice: this recipe speaks fluent yum with zero animal drama.
How to Make It
Alright, let’s plunge into the magic of making this Butternut Squash and Sage Lasagne! Start by prepping your butternut squash—grab that 1 whole butternut and slice it into thin, pasta-like ribbons. Toss those golden strips with 1 teaspoon of olive oil, a cheeky drizzle of 1 teaspoon maple syrup, and pop in 8 fresh sage leaves for that cozy, woodsy flair. A crack of black pepper here and there will give it a little kick. Roast these beauties until they’re tender and caramelized, ready to steal the show as your lasagne “pasta” layers.
While your squash is getting all golden and gorgeous, you can whip up the tomato sauce. Heat 1 teaspoon olive oil in a pan and let the spices—1 teaspoon cumin, 1 teaspoon smoked paprika, and a dash (½ teaspoon) of cinnamon—toast their way to flavor town. Toss in 6 cloves of garlic, 1 red chili (for a little sass), 1 red onion, and 250g of chestnut mushrooms, sautéing until everything smells like a dream.
Then add 4 medium tomatoes (or a tin if you’re feeling lazy), 2 teaspoons of red pepper/tomato puree, and pour in 125 ml of red wine for that rich, boozy hug. A splash of 1 tablespoon vinegar and a pinch of black pepper finishes it off. Let it simmer until it thickens—it’s basically a hug in a pot.
Now, the white sauce is where the tofu party begins. Heat 1 teaspoon olive oil and gently sauté 3 cloves garlic with ½ teaspoon turmeric and ½ teaspoon cumin. Stir in 1 tablespoon coconut flour to thicken things up, then slowly whisk in 125 ml non-dairy milk until it’s smooth and creamy.
Blend in 350g silken firm tofu, 1 tablespoon lemon juice, 3 tablespoons nutritional yeast (your secret cheesy weapon), and 1 teaspoon wholegrain mustard. Don’t forget a pinch of Himalayan pink salt to bring it all home. Throw in 250g baby spinach and sliced vegan sausages (like Field Roast Chipotle flavor) for some meaty vibes.
Layer your roasted squash, hearty tomato sauce, creamy white sauce, and sprinkle with grated vegan cheese. Bake until bubbly and golden, then dig in with zero regrets—this lasagne is plant-powered perfection!
Bonus Tips
- Swap out the vegan sausages for spicy tempeh if you’re feeling adventurous—because who says lasagne can’t have a little kick?
- Got extra sage? Toss a few crispy fried leaves on top for that “chef’s secret” vibe without the fancy price tag.
- Feeling cheesy? Double down on the vegan cheese and watch your lasagne turn into a gooey, plant-powered masterpiece.
Why You’ll Love It
Get ready to wow your taste buds without breaking a sweat—this butternut squash and sage lasagne is basically a cozy hug in veggie form.
It’s like comfort food got a vegan glow-up, packing layers of flavor that play nice with your schedule and your conscience.
Whether you’re a plant-based pro or just dabbling in the green side, this recipe flexes like a yoga master—deliciously adaptable and totally forgiving.
Plus, it sneaks in all the good stuff without making you feel like you’re adulting too hard.
Nutritional Info
These are estimated values:
Calories: 420
Protein: 18 g
Carbohydrates: 50 g
Fat: 15 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
