Vegan Butternut Squash Skillet Lasagna 

Last Updated on December 2, 2023 by Christin Gillespie

A cozy vegan skillet lasagna recipe that is the perfect balance of sweet & savory. Broken lasagna noodles get coated in a creamy butternut squash sauce, then transferred to the oven with homemade almond parmesan. This Vegan Butternut Squash Skillet Lasagna is a delicious main dish for any chilly night of the week.

Today I’ve got the ultimate vegan comfort food recipe using one-skillet. It’s a super dreamy meal for those cold winter evenings when you’re craving lasagna, but don’t want the labor of it.

Yes, I’ve posted my lasagna soup, but what is the main differentiation from the two, is the skillet component. Instead of cooking on the stovetop for the entire duration, we’ll be tossing it in the oven to achieve that authentic lasagna experience.

This vegan lasagna recipe is deliciously different from the typical lasagna staples. Instead of the traditional marinara, we’ll be coating the lasagna with a butternut squash sauce. It’s perfectly thick, creamy, and full of cozy spices. However, we don’t stop there, because like every lasagna recipe, it needs a lot of cheese, or in this case homemade almond parmesan. Trust me, it’s incredible!

I have to say, this Vegan Butternut Squash Skillet Lasagna recipe is not only simple to make, but it tastes like a gourmet meal. It’ll definitely be a vegan lasagna recipe that you’ll want to have this chilly season.

Why You’ll Love This Vegan Skillet Lasagna

• Easy to Make: While directions may seem lengthy, it’s straightforward to make. 
• Perfect Cozy Meal: The perfect meal to warm you up during the chilly fall & winter months.
• Balanced Meal: With the protein & carbs from the lentil lasagna noodle, the nutrients found in butternut squash, and the healthy fats in the almond parmesan, this is a well-rounded meal that’s satisfying & nutritious.
• Fully Customizable: With this Vegan Butternut Squash Skillet Lasagna  recipe, you have the flexibility to incorporate additional vegetables.

Ingredients

• Organic Butternut Squash: The star of this recipe! The butternut squash is first roasted to perfection to embody all of the delicious sweet flavors, then blended up into the most luscious pasta sauce.
• Organic Yellow Onion: A regular medium to large onion works well for this lasagna skillet recipe.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Lasagna Noodles: It wouldn’t be a lasagna skillet without them! We’ll be breaking these up into 2 – 3 pieces, so it’s okay if you don’t have long sheets. I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Spices: Ceylon cinnamon, nutmeg, sea salt, and black pepper, are the spices used to season this lasagna skillet recipe. 
• Organic Unsweetened Non-Dairy Milk: Any non-dairy milk works in this recipe, but I love organic unsweetend almond milk! Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.
• Organic Low-Sodium Vegetable Broth: In addition to the non-dairy milk, we’ll be incorporating low sodium broth to get things blended.
• Organic Almond Parmesan: Because every lasagna recipe needs a little cheese. It’s homemade & vegan of course!
• Organic Toppings: Once it’s out of the oven, the option to garnish with fresh sage and chili flakes is made available. Completely optional, but highly recommended.  

How To Make 

1. Roast the Vegetables. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Add the cubed butternut squash, the chopped onion, and chopped garlic, to the baking sheet. Bake for 25 – 30 minutes, tossing halfway.
2. Blend. When the vegetables are done, transfer to a high-speed blender, along with the spices and non-dairy milk. Blend until smooth and creamy.
3. Almond Parmesan. While the veggies are roasting, prepare the parmesan. Add all ingredients to a food processor. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Cook. Heat a large, oven safe skillet over medium heat. Add the butternut squash sauce and stir in the broken lasagna noodles, making sure that they’re submerged. Cook for 15 minutes or until the noodles are al dente. If the sauce becomes too thick, add filtered water to thin.
5. Stir in Cheese & Bake. Remove from heat and stir in half of the parmesan, then scatter the remaining cheese on top. Bake for 10 minutes. 
6. Serve. Remove from the oven and garnish with fresh sage and chili flakes, if desired. Enjoy!

Tips for Making Vegan Skillet Lasagna Perfectly 

• Organic Noodles: Lasagna noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein content, I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Organic Unsweetened Non-Dairy Milk: Any non-dairy milk works in this recipe, but I love organic unsweetend almond milk! Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.
• Organic Greens: Feel free to add some extra greens by including some organic spinach or organic kale to the mix before baking.
• Organic Vegan Parmesan: If you don’t have raw almonds for the parmesan, you can use organic raw cashews. 

Storing & Reheating

Although this vegan lasagna recipe is best fresh, it can also be enjoyed as leftovers!

Fridge Storage. Transfer the lentil lasagna to an air-tight glass container and store in the refrigerator for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer lasagna to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pasta Recipes You’ll Love

• Vegan Butternut Squash Macaroni and Cheese
• Vegan Lentil Lasagna Soup
• Vegan Pumpkin Mac and Cheese
• Vegan Baked Mac and Cheese
• Vegan Pumpkin Bolognese with Garlic Kale

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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