This Butternut Squash Lasagna is an awesome vegan main dish for a celebration, but it’s also fantastic for meal prep! A creamy butternut squash filling is layered with plant-based ricotta and spinach, noodles, and cheeses for a dish that manages to feel decadent and wholesome at the same time.
One of the little side benefits of being vegan is that while holiday main dishes are usually a choice between turkey and ham for the meat eaters, we vegans have endless options! Will it be Vegan Wellington this year? Or Tourtière (seriously, click that link if you’ve never heard of it—SO good)? On my table for the holidays this year, it’s going to be this Butternut Squash Lasagna. It’s a truly special dish, with beautiful (and delicious!) layers of butternut squash, spinach, and cheese.
Why This Butternut Squash Lasagna Is Destined to Be a Favourite
You’re going to love this vegan lasagna recipe, I just know it! Here’s what makes it so divine.
- Creamy and cheesy (but vegan!) . Both the butternut squash and spinach layers are mixed with vegan ricotta, making them creamy and decadent. Vegan mozzarella and Parmesan add lots of cheesy goodness too!
- Perfect for fall and winter . Warm, cozy flavours make this butternut squash lasagna ideal for holiday dinners.
- Make-ahead friendly . Whether you’re making this recipe for your Christmas main dish or meal prep, it’s great for assembling in advance and cooking later.
What You’ll Need
Here are the ingredients you’ll need for this vegan butternut squash lasagna. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Butternut Squash Filling:
- Butternut squash – Honeynut squash can be swapped in for a similar, but sweeter, option.
- Vegan ricotta – Use store-bought or homemade Vegan Ricotta .
- Vegan milk – Make sure it’s unsweetened and unflavoured.
- Seasonings – Salt, ground nutmeg, garlic powder, onion powder, and red chili flakes.
Spinach Filling:
- Fresh spinach – I like using fresh spinach instead of frozen because it has a better flavour.
- Vegan ricotta
- Garlic
- Seasonings – Salt, black pepper, ground nutmeg, dried basil, and dried oregano.
Other Ingredients:
- Lasagna noodles – Use regular or oven-ready noodles; if you use regular noodles, cook them first.
- Vegan cheese – I use a combination of shredded vegan mozzarella cheese and vegan Parmesan cheese. (My Vegan Parmesan Cheese would work too!)
- Seasonings – Italian seasoning and smoked paprika.
How to Make Butternut Squash Lasagna
Let’s get started! Here’s a step-by-step guide to making this vegan lasagna recipe.
Roast the butternut squash, then puree the flesh.
- Roast and purée the squash. Roast the butternut squash until tender, scoop out the flesh, and blend until smooth. Measure 2 cups for the filling.
- Make the squash filling. Mix the purée with vegan ricotta, milk, and seasonings.
Sauté the spinach.
- Prepare the spinach filling. Sauté the garlic, wilt the spinach, drain well, then combine with the vegan ricotta and seasonings.
- Cook the noodles. If needed, boil the noodles until they’re al dente, then drain and lay flat on a towel.
Start layering…
- Assemble the lasagna. Layer the fillings and noodles, starting with the squash, then the noodles, spinach, mozzarella, and repeat. Top with the vegan Parmesan, mozzarella, Italian seasoning, and smoked paprika.
- Bake. Cover and bake at 375°F for 25 minutes, then uncover and bake another 15 to 20 minutes, until golden and bubbly.
- Rest and serve. Let the lasagna rest for 10 minutes to set before slicing and serving.
Tips and Variations
- Make it ahead of time . You can assemble this recipe up to 24 hours in advance. Cover it with foil and refrigerate; take it out of the fridge while you preheat the oven, then bake as instructed in the recipe, adding a few extra minutes to the cooking time since the lasagna will be starting out colder.
- Add some crunch . Garnish with chopped toasted pecans or walnuts, which pair beautifully with the flavour of butternut squash and add a nice contrast to the creaminess.
- Make it gluten-free . This is easy! Use gluten-free lasagna noodles for a gluten-free version.
- Streamline the process . You can swap in canned butternut squash purée and eliminate the step of roasting the squash. (Canned pumpkin is an option too!)
Serving Suggestions
Serve this butternut squash lasagna with a fall-inspired salad like my Pear and Gorgonzola Salad or Kale Apple and Chickpea Salad with Vegan Feta . A side of Brussels sprouts—like these Maple Brussels Sprouts with Apples and Pecans !—would pair well with the flavours in this lasagna too.
Storage and Reheating
- Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
- Freezer: Wrap individual portions, or wrap the full dish tightly with a layer of plastic wrap then foil. Freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
- To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.
More Vegan Lasagna Recipes
- Vegetable Lasagna
- Lasagna Soup
- Sheet Pan Lasagna
- Lasagna Roll-Ups
Ingredients
For the Butternut Squash Filling:
- 1 medium butternut squash
- 1 cup vegan ricotta cheese , 240 g
- ½ cup vegan milk , or more if needed – 120 mL
- ¼ teaspoon salt , 1.5 g
- ¼ teaspoon ground nutmeg , 0.5 g
- ½ teaspoon garlic powder , 1.5 g
- ½ teaspoon onion powder , 1.5 g
- ¼ teaspoon red chili flakes , optional, 0.5 g
For the Spinach Filling:
- 8 ounces fresh spinach , 1 cup cooked – 225 g
- 1 cup vegan ricotta cheese , 240 g
- 3 cloves garlic , minced – 9 g
- ¼ teaspoon salt , 1.5 g
- Black pepper , to taste
- ⅛ teaspoon ground nutmeg , 0.25 g
- ½ teaspoon dried basil , 0.5 g
- ½ teaspoon dried oregano , 0.5 g
Other Ingredients:
- 10 ounces lasagna noodles , cook if required, 280 g
- 2 cups shredded vegan mozzarella cheese , divided – 200 g
- ½ cup vegan Parmesan cheese , for topping – 50 g
- 1 ½ teaspoons Italian seasoning , 1 g
- ¼ teaspoon smoked paprika , 0.5 g
Instructions
Make the Squash Filling:
- Preheat the oven to 400°F (200°C).
- Slice the squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet.
- Roast for 35–40 minutes, until tender when pierced with a fork.
- Scoop out the flesh and blend or mash until smooth. Measure 2 cups (about 500 grams).
- Reduce the oven temperature to 375°F (190°C) for baking the lasagna later.
- In a medium bowl, combine butternut squash purée, vegan ricotta, vegan milk, salt, nutmeg, garlic powder, onion powder, and chili flakes (if using).
- Stir until smooth, adding a splash of milk if needed for a spreadable consistency.
Make the Spinach Filling:
- In a skillet, sauté the minced garlic in a drizzle of oil or splash of water for about 1 minute, until fragrant.
- Add the spinach and cook until wilted. Drain well and press out excess moisture.
- Chop the cooked spinach and mix it with vegan ricotta, salt, pepper, nutmeg, basil, and oregano.
Assemble and Bake:
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package instructions until al dente.
- Drain and lay flat on a clean towel to prevent sticking. (Skip this step if using oven-ready noodles.)
- Spread a thin layer of butternut squash filling on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add a layer of noodles.
- Spread half of the spinach filling over the noodles and sprinkle with mozzarella.
- Add another layer of noodles, then spread half of the butternut squash filling and sprinkle with mozzarella.
- Repeat the layers (spinach → noodles → squash), finishing with noodles topped with squash filling.
- Sprinkle the top with remaining mozzarella, Parmesan, Italian seasoning, and smoked paprika.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until golden and bubbly on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
- Freezer: Wrap individual portions or the full dish tightly in foil and freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
- To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.
Vegan Spinach and Butternut Squash Lasagna
Ingredients
For the Butternut Squash Filling:
- 1 medium butternut squash
- 1 cup vegan ricotta cheese 240 g
- ½ cup vegan milk or more if needed – 120 mL
- ¼ teaspoon salt 1.5 g
- ¼ teaspoon ground nutmeg 0.5 g
- ½ teaspoon garlic powder 1.5 g
- ½ teaspoon onion powder 1.5 g
- ¼ teaspoon red chili flakes optional, 0.5 g
For the Spinach Filling:
- 8 ounces fresh spinach 1 cup cooked – 225 g
- 1 cup vegan ricotta cheese 240 g
- 3 cloves garlic minced – 9 g
- ¼ teaspoon salt 1.5 g
- Black pepper to taste
- ⅛ teaspoon ground nutmeg 0.25 g
- ½ teaspoon dried basil 0.5 g
- ½ teaspoon dried oregano 0.5 g
Other Ingredients:
- 10 ounces lasagna noodles cook if required, 280 g
- 2 cups shredded vegan mozzarella cheese divided – 200 g
- ½ cup vegan Parmesan cheese for topping – 50 g
- 1 ½ teaspoons Italian seasoning 1 g
- ¼ teaspoon smoked paprika 0.5 g
Instructions
Make the Squash Filling:
- Preheat the oven to 400°F (200°C).
- Slice the squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet.
- Roast for 35–40 minutes, until tender when pierced with a fork.
- Scoop out the flesh and blend or mash until smooth. Measure 2 cups (about 500 grams).
- Reduce the oven temperature to 375°F (190°C) for baking the lasagna later.
- In a medium bowl, combine butternut squash purée, vegan ricotta, vegan milk, salt, nutmeg, garlic powder, onion powder, and chili flakes (if using).
- Stir until smooth, adding a splash of milk if needed for a spreadable consistency.
Make the Spinach Filling:
- In a skillet, sauté the minced garlic in a drizzle of oil or splash of water for about 1 minute, until fragrant.
- Add the spinach and cook until wilted. Drain well and press out excess moisture.
- Chop the cooked spinach and mix it with vegan ricotta, salt, pepper, nutmeg, basil, and oregano.
Assemble and Bake:
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package instructions until al dente.
- Drain and lay flat on a clean towel to prevent sticking. (Skip this step if using oven-ready noodles.)
- Spread a thin layer of butternut squash filling on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add a layer of noodles.
- Spread half of the spinach filling over the noodles and sprinkle with mozzarella.
- Add another layer of noodles, then spread half of the butternut squash filling and sprinkle with mozzarella.
- Repeat the layers (spinach → noodles → squash), finishing with noodles topped with squash filling.
- Sprinkle the top with remaining mozzarella, Parmesan, Italian seasoning, and smoked paprika.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until golden and bubbly on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
- Freezer: Wrap individual portions or the full dish tightly in foil and freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
- To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.
Nutrition
Vegan Spinach and Butternut Squash Lasagna https://jessicainthekitchen.com/butternut-squash-lasagna/ December 8, 2025
Peppermint Chocolate Cookies will add a little holiday magic to your day, along with some decadence! With a chewy peppermint chocolate base, melty chocolate chips and chocolate chunks, and crushed candy canes, these are the perfect addition to your Christmas cookie collection.
Do you have a Christmas cookie collection too? I have to admit, I’ve saved more holiday cookie recipes than I’ll ever be able to make, but these peppermint chocolate cookies are ones that I’ll bake on repeat ever year. They are just that good! They’re chewy and fudgy, kind of like a Peppermint Brownie in Brownie Cookie form. There’s loads of chocolate and crunchy candy cane in every bite. Tuck these into a festive tin with some Vegan Sugar Cookies and you’ve got the perfect homemade holiday gift. (But make sure you bake a big batch for yourself too!)
You’ll Bake These Chocolate Peppermint Cookies on Repeat
These easy cookies are rich, fudgy, and practically bursting with holiday cheer!
- Festive flavour . Rich chocolate and cool peppermint are a classic combo for a reason. They taste like Christmas in every bite.
- No fuss, all fun. These cookies are easy enough for a weeknight and festive enough for your holiday cookie swap. No complicated steps, just simple, delicious baking. If you can make Vegan Chocolate Chip Cookies , you can make these peppermint chocolate cookies too.
- That fudgy, chewy bite. Thanks to applesauce and melted vegan butter, the texture is ultra-soft in the center with just the right amount of chew. YUM!
Notes on Ingredients
Here’s an overview of what you’ll need to make these peppermint chocolate cookies this holiday season. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Want to make gluten-free peppermint chocolate cookies? Swap in a 1:1 gluten-free flour formulated for baking.
- Unsweetened cocoa powder – Natural cocoa works best for that brownie-like flavour, but if you have Dutch process cocoa on hand, you can use that instead.
- Baking soda
- Salt
- Vegan butter – You can use my homemade vegan butter or store-bought.
- Light brown sugar – Brown sugar isn’t just for sweetness in a cookie; it also adds moisture for a soft, chewy texture.
- Unsweetened applesauce – This is the vegan egg substitute in these cookies.
- Vanilla extract
- Peppermint extract – Be sure to use peppermint extract, not mint extract, which tastes more like wintergreen than candy canes.
- Chocolate chips – A combination of chocolate chips and chopped dark chocolate for big pockets of chocolatey goodness.
- Crushed candy canes – Or Starlite mints, which have the same flavour.
How to Make Peppermint Chocolate Cookies
These cookies are easy as can be. And we all need a little bit of easy during the busy holiday season!
Whisk the dry ingredients.
- Mix the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
- Mix the wet ingredients. Whisk the melted vegan butter, brown sugar, applesauce, vanilla, and peppermint in a separate bowl, until creamy.
Mix wet and dry.
- Combine. Add the dry ingredients to the wet ingredients and stir until just combined.
- Add the chocolate. Fold in the chocolate chips and chopped chocolate, reserving a tablespoon of each for pressing into the cookies before baking.
- Chill. Refrigerate the dough for 15 minutes to firm slightly.
Form balls of dough and bake.
- Shape. Scoop 2-tablespoon portions of dough and roll them into balls. Place them on a parchment-lined baking sheet 2-inches apart.
- Bake. Press the reserved chocolate into the tops of the cookies. Bake at 350°F for 12–14 minutes; the edges will be set, but the centres will still be a bit soft.
- Finish. Add the crushed candy canes while the peppermint chocolate cookies are still warm, then cool completely on a wire rack.
Tips and Variations
- Don’t skip the chilling. This helps keep the cookies from spreading too thin on the baking sheet.
- Swap the chocolate chips for white chocolate. I do recommend keeping those dark chocolate chunks, but for a creamy flavour and pops of white, you can use white chocolate chips instead of regular.
- Omit the candy canes. You can use red and white sprinkles instead or just leave them out altogether. The cookies will already taste like peppermint from the extract.
- Get a head start. Make the dough, roll it into balls, and then freeze the dough balls on a parchment-lined baking sheet. Pop them into a freezer bag once they’re frozen solid and store in the freezer for up to 3 months. This will give you a head start on your holiday baking! Bake the peppermint chocolate cookies from frozen, adding 1 to 2 extra minutes to the baking time.
How to Store
- Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.
More Vegan Cookie Recipes
- White Chocolate Macadamia Nut Cookies
- Chai Sugar Cookies
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Thick & Soft Vegan Snickerdoodle Cookies
Ingredients
- 1 cup all-purpose flour , 125 g
- ½ cup unsweetened cocoa powder , 40 g
- ½ teaspoon baking soda , 3 g
- ¼ teaspoon salt , 1 g
- ½ cup vegan butter , melted – 115 g (Measure before melting)
- ¾ cup light brown sugar , 150 g
- ¼ cup unsweetened applesauce , 60 g
- 1 teaspoon vanilla extract , 5 g
- 1 teaspoon peppermint extract , 5 g
- ½ cup vegan chocolate chips , 90 g
- ⅓ cup vegan dark chocolate , chopped – 50 g
- 2 tablespoons crushed candy canes for topping , about ½ candy cane
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, vanilla extract and peppermint extract until well combined and creamy.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
- Refrigerate the dough for 15 minutes before shaping to help firm up slightly.
- Scoop dough (about 2 tablespoons each) and roll into balls.
- Place them about 2 inches apart on the baking sheet.
- Top the cookie balls with reserved chocolate chips and chopped chocolate.
- Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
- Remove from heat and immediately add crushed candy canes on top while the cookies are warm, if desired.
- Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.
Notes
- Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.
