Fall and winter comfort food has gluten free butternut sage lasagna near the top of the list. Featuring a rich cashew bechamel and layers of flavor.
recipe originally published November 12, 2012
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Why you'll love this butternut sage lasagna
I start to look forward to this gluten free butternut sage lasagna near the end of summer, and make it often during the fall and winter. The cashew bechamel is incredibly rich and just works so well with the butternut squash and savory aromatics.
Here is why you will love this recipe.
- Flavor: Slightly sweet and savory layers with rich cashew bechamel make this a seriously crave-able comfort food. The sage, shallot, and garlic add depth and warmth.
- Allergy friendly: Our favorite no boil lasagna noodle is gluten free and vegan. This recipe is free of most allergens, and is versatile.
- Method: This lasagna is easier than traditional lasagna when it comes to prep work. Roast the veggies while you make the cashew bechamel, then layer and bake.
Butternut sage lasagna is fragrant and flavorful comfort food. We have made this for Thanksgiving, holiday parties, and cozy winter Sundays.
How to make this roasted butternut lasagna recipe
As suggested in our tips for the best lasagna, I like to make many of the components ahead of time, usually the day before. Putting that effort in beforehand simplifies a lasagna recipe, and all that is left to do is assemble the layers and bake.
With butternut sage lasagna, I might make the cashew bechamel the day before, and I might roast the butternut squash and aromatics then, too. These elements definitely don't take as much time as the aspects of a traditional lasagna, but I can make the bechamel and roast the veggies on a Sunday evening, and Monday or Tuesday I can assemble and bake a lasagna for dinner!
What size pan should I use?
This recipe makes enough for 3 layers in an 9x13 baking dish. You can also make a square pan of lasagna, in an 8x8 or 9x9 baking dish, by dividing the recipe in half. (I often make the full recipe for a square pan and an additional loaf pan, small batch lasagna to freeze or give to a friend.)
Benefits of butternut squash
This antioxidant rich winter squash is a good source of fiber, potassium, magnesium and vitamin C. Bright orange veggies are generally high in beta carotene, which is useful as vitamin A.
Butternut squash is nutrient dense and low calorie, and we love the flavor it adds to this veggie lasagna.
The skin of a butternut squash is edible, and so are the seeds. As you are prepping your squash for the lasagna, save the seeds and roast them for snacking.
Do lasagna noodles have egg in them?
Most dry noodles I have seen are very few ingredients, usually just flour. No egg. Some of the fresh pasta you can buy does contain egg, and some recipes for homemade pasta call for egg. I have made all kinds of pasta from scratch and never used egg.
Our favorite no boil lasagna noodle is gluten free and vegan. Very allergy friendly, these are free from many allergens:
- eggs
- dairy
- soy
- wheat
- peanuts
- tree nuts
- fish
How many layers should lasagna have?
A standard lasagna is generally at least three layers of noodles and fillings, with sauce at the base and on top. There really are no rules, though. Do what you want.
How long does lasagna last?
My rule for maximum flavor and freshness is to enjoy this butternut sage lasagna within three days.
Refrigerate any leftover lasagna. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Cut lasagna into squares and place in a baking dish. Cover tightly with foil or an oven safe lid and bake at 350° F until warmed through, about 25 minutes.
- Air Fryer: Set air fryer temperature to 380 °F. Place squares of lasagna in an air fryer safe dish and cover tightly with foil. Air fry at 380 °F until thoroughly warmed, about 10-12 minutes.
Did you make this butternut sage lasagna?
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Gluten Free Butternut Sage Lasagna
Featuring a rich cashew bechamel and layers of flavor, this vegan lasagna is classic vegan comfort food.
Ingredients
Cashew Bechamel Sauce
- ⅓ cup raw cashews
- 3 cups dairy free milk, divided
- 3 tablespoons dairy free butter
- 2 tablespoons gluten free all purpose flour
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon sea salt
Butternut Lasagna
- 1 butternut squash
- 8-10 fresh sage leaves
- 5-7 fresh oregano sprigs
- 4-5 garlic cloves. peeled
- 2-3 shallot, peeled and cut in half
- 1 tablespoon olive oil
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon sea salt
- 12 gluten free, no boil lasagna noodles for 3 layers
- 4 ounces dairy free cheese
Instructions
Make the Cashew Bechamel:
- In high speed blender or food processor, blend cashews with just 1 cup milk until a smooth cashew milk forms. This will be much thinner than traditional cashew cream.
- In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium low heat until mixture begins to deepen to a golden tan color.
- Continue whisking while adding the blended cashew milk. Mixture will thicken. Whisk in remaining two cups milk, salt and nutmeg, and stir to combine. Remove from heat.
Make the Butternut Sage Lasagna:
- Preheat oven to 400 °F. Line a baking sheet with parchment.
- Peel and carefully cut butternut squash in half. Remove seeds/innards, and cut butternut squash into cubes.
- Arrange butternut squash cubes in single layer on parchment lined baking sheet with the sage leaves, oregano sprigs, garlic cloves and shallot halves. Drizzle with olive oil, sprinkle with nutmeg, sea salt and pepper.
- Roast at 400 °F for 20-25 minutes, until butternut squash is fork tender.
- After 10 minutes of roasting, remove from oven. Remove the sage leaves and sprigs of oregano. Carefully toss butternut cubes, garlic, and shallot with tongs or a spatula. Return to oven to continue roasting,
- Transfer roasted butternut squash cubes, garlic, shallot, and sage to blender jar or food processor. Remove oregano leaves from stems and add the leaves. Blend or process into a smooth puréed butternut paste. (Add water by the tablespoon if needed to thin.)
- Reduce oven temperature to 350 °F.
Assemble lasagna layers:
- Spoon a small amount of cashew bechamel in the bottom of a 9x13 baking dish, spreading in an even layer covering the dish. See notes for pan sizing.
- Add dry no boil lasagna sheets. Over the pasta, spread a layer of butternut purée. Add cheese, and a layer of bechamel. Repeat steps for two more layers.
- Cover with foil (especially important when using no boil noodles).
- Bake lasagna at 350 °F for 35-40 minutes.
- Remove from oven and let stand for 10-15 minutes, to set. Resting insures even slices of lasagna when you give it time to set.
Notes
dairy, egg, and gluten free, vegan recipe
Pan sizing
This recipe makes enough for a 3 layer lasagna in an 9x13 baking dish. You can also make a square pan of lasagna, in an 8x8 or 9x9 baking dish, by dividing the recipe in half. (I often make the full recipe for a square pan and an additional loaf pan, small batch lasagna to freeze or give to a friend.)
Why you'll love this butternut sage lasagna
I start to look forward to butternut sage lasagna near the end of summer, and make it often during the fall and winter. The cashew bechamel is incredibly rich and just works so well with the butternut squash and savory aromatics.
Here is why you will love this recipe.
- Flavor: Slightly sweet and savory layers with rich cashew bechamel make this a seriously crave-able comfort food. The sage, shallot, and garlic add depth and warmth.
- Allergy friendly: Our favorite no boil lasagna noodle is gluten free and vegan. This recipe is free of most allergens, and is versatile.
- Method: This lasagna is easier than traditional lasagna when it comes to prep work. Roast the veggies while you make the cashew bechamel, then layer and bake.
Benefits of butternut squash
This antioxidant rich winter squash is a good source of fiber, potassium, magnesium and vitamin C. Bright orange veggies are generally high in beta carotene, which is useful as vitamin A.
Butternut squash is nutrient dense and low calorie, and we love the flavor it adds to this veggie lasagna.
The skin of a butternut squash is edible, and so are the seeds. As you are prepping your squash for the lasagna, save the seeds and roast them for snacking.
How long does lasagna last?
My rule for maximum flavor and freshness is to enjoy this butternut sage lasagna within three days.
Refrigerate any leftover lasagna. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Cut lasagna into squares and place in a baking dish. Cover tightly with foil or an oven safe lid and bake at 350° F until warmed through, about 25 minutes.
- Air Fryer: Set air fryer temperature to 380 °F. Place squares of lasagna in an air fryer safe dish and cover tightly with foil. Air fry at 380 °F until thoroughly warmed, about 10-12 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 18gUnsaturated Fat: 2gSodium: 310mgCarbohydrates: 33gFiber: 1gSugar: 2gProtein: 21g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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gastro_gary says
Did not blend the squash mix but rather poured it in a bowl and gave it a slight going over with a potato masher for a chunky filling. Turned out great.
Kristina Sloggett says
That is a great way to do this, Gary - more texture! So happy you liked this.