Butternut Squash Vegetarian Lasagna is stacked with layers of squash, three cheeses, spinach, caramelized onions, mushrooms, noodles and a bechamel sauce.
Feel free to use fresh roasted butternut squash for frozen if you have the time. If you want to make this recipe vegan, replace the 3 cheeses (ricotta, mozzarella, parmesan and eggs) with firm tofu pureed along with the Sicilian spices and the spinach. Feel free to assemble your lasagna the day before and then baking when your guests arrive. This recipe freezes well. After cooking and cooling allow to cool and slice and place in a freezer safe sealable container. Can be stored in freezer up to 2 months. If you do not need the recipe to be gluten free feel free to use regular wheat based lasagna noodles and regular all-purpose flour for your béchamel sauce. Be sure to check out our Step By Step photos in the post as a good visual for layering your lasagna.