Vegan Cheese Lasagna (Gluten-Free, Soy-Free!)

Prep Time

30 minutes

Prep Notes

This is a lasagna you can feel good about eating!

Cooking Time

45 minutes


4 to 6


For the Cheese Sauce
1/2 head cauliflower, cut into florets
1 can white beans, drained & rinsed
1 clove garlic
6T nutritional yeast
2T tahini
2T water

For the Tomato Sauce
olive oil
1/2 onion, diced
1/2 pound mushrooms, diced
2 cloves garlic, minced
1t red pepper flakes
1 28-ounce can fire-roasted diced tomatoes
1t thyme
1t basil
1t oregano
1/2 t paprika
4 kale leaves, de-stemmed and chopped

1 large butternut squash


Preheat oven to 425 degrees. Spray a medium casserole dish with cooking spray.

Add an inch of water to a high-walled skillet. Bring to a simmer. Add the cauliflower, cover and cook for seven minutes--until tender. Drain. Add remaining cheese ingredients to a high-speed blender, and blend until smooth. Spoon the cheese sauce out of the blender and into a bowl. Set aside.

Rinse blender.

In the same skillet, add a little olive oil and bring to medium-low heat. Once shimmering, add the onion and cook until softened--about four to five minutes. Add the mushrooms and cook for four more minutes. Add the garlic and red pepper flakes, and cook about 30 seconds--until fragrant. Add the tomatoes and spices (not the kale!), and bring to a simmer. Cook for about five minutes. 

Add the tomato mixture to the blender, and pulse briefly--do not overly puree. Return the tomato sauce to the pan and add the kale. Cook for about five minutes until kale is softened.

Cut the top and end off the butternut squash. Cut the shaft away from the bulbous end, and save the bulbous end for another use. Peel the shaft. Cut the shaft in half lengthwise, but DO NOT cut all the way through. You want the long cut to go only about half way. Add the shaft to your spiralizer. Using the slicing blade, cut the butternut squash--you should be getting rounds. These will be your noodles.

(Alternatively, if you do not have a spiralizer, you can slice the shaft thinly or using a mandolin slicer. You would skip over the step where you cut the shaft in half lengthwise.)

Grab your pan--it's time to start cooking! Add a layer of butternut squash rounds to the bottom. Add a few heaping spoonfuls of tomato sauce, and cover the noodles. Add some cheese sauce and spread. Add another layer of butternut noodles and layer on tomato sauce and cheese. Add a third layer of noodles and add the remaining tomato sauce and cheese sauce. 

Cover with tin foil and bake for 45 minutes.

Remove from oven and allow to sit for 10 minutes.

Cut and enjoy!