Dairy-Free, Dinners, Gluten-Free, Mains, Two Servings, Vegan, Vegetarian
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Curried Butternut Squash Lasagna Layers

Curried Butternut SquashI really like the idea of making a lasagna, but the truth is, if I did, I’d never eat it all. It’s just too much food. So, this recipe is kind of like a vegan lasagna that you can just layer up ingredients onto two plates, rather than have fill up an entire lasagna dish that could amount to eight servings.

The curry is great with the squash—it creates a very warm, fall flavor—and the tofu and cashews blended with garlic make for a very creamy, ricotta-like sauce. Feel free to skip the noodles if you want something a little lighter, but I like the heartiness they add—perfect for nights when I’m a little on the ravenous side.

Happy cooking!

Curried Butternut Squash Lasagna Layers
Prep time: 20 min |  Cook and serve time: 20 min
Ready in: 40 min

1 tablespoon oil
1 small onion
1/4 teaspoon minced ginger
1 teaspoon curry
2 teaspoons salt, divided
2 cups sliced butternut squash
6 lasagna noodles, broken into pieces (I really like Jovial gluten-free noodles)
2 cups dino kale, thinly sliced
1/2 cup non-dairy milk (I used hemp milk)
1/2 cup unsalted cashews
6 ounces firm or extra-firm tofu
4 cloves garlic
1/4 cup pine nuts


  1. Slice kale, chop onions, and mince the ginger.
  2. Slice butternut squash. I cut mine into 1-inch pieces and sent them through a food processor.
  3. In a blender, process tofu, cashews, non-dairy milk, garlic cloves, and 1 teaspoon of salt until smooth. Add more non-dairy milk a little at a time if you’re having trouble getting things moving.

Cook and serve:

  1. Cook lasagna noodles according to package’s directions.
  2. Pour oil into a large skillet over medium heat. Add in onions, ginger, curry, and remaining 1 teaspoon of salt. Stir to mix, and cook until onions are soft, 2 to 3 minutes.
  3. Toss in slices of squash. Stir constantly until soft, 5 to 7 minutes.
  4. On two plates, layer noodles, squash, dollops of garlic cream, and kale. Garnish with pine nuts and season with salt and pepper, to taste. (I toasted my pine nuts in a small saucepan on medium heat. It only takes a couple of minutes, and they can burn fast, so keep a close eye on them.)

NOTE: If you’re not crazy about raw kale, you can throw it in the skillet with the squash for a minute or two before you plate everything.

Curried Butternut Squash

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