Creamy Butternut Lasagna

by Merel & Tessa

Plant-based lasagna baby, what else do you want?

Gluten-free, vegan comfort food. Creamy, filling and yet easily digestible with the right food combinations.

This recipe is from Your 50 Days of Green Happiness winterbook. In addition to all 50 daily menus, we also have many more recipes (more than 200 in total!). This recipe came in because we wanted to show that a delicious comfort meal does not necessarily mean that there must be loads of (vegan) cheese over it or that it has to be super fat.

Creamy Butternut Lasagna

Plant-based lasagna baby, what else do you want? Gluten-free, vegan comfort food. Creamy, filling and yet easily digestible with the right food… Recipes vegan comfort food Italian Print
Porties: 4 Bereidingstijd: Wachttijd:
Voedingswaarden: 335 calorieën 5 vet
Waardering: 4.7/5
( 3 stemmen )


  • 1 tsp coconut oil
  • 1 squash (approximately 500 g)
  • 1 onion
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 5 g (fresh) thyme
  • 500 g fresh spinach
  • Black pepper
  • 100 ml light coconut milk
  • 3 tbsp nutritional yeast flakes (30 g)
  • 2 tbsp lemon juice
  • 1 pack of gluten-free lasagne sheets (250 g)


1. Preheat the oven to 200 degrees. Grease the baking dish with coconut oil.

2. Wash the pumpkin and remove the seeds (you can leave the skin on). Cut the pumpkin into small cubes and place it in the baking dish. Roast the pumpkin gently in the oven for about 45 minutes. Remove from the oven, set aside and lower the oven temperature to 180 degrees.

3. Finely chop the onion and garlic. Heat 100 ml of water in a large frying pan and add ½ stock cube. Add the onion and garlic and fry for about 4 minutes until the onion is glassy. Take the thyme leaves from the stalks, cut finely and put this together with the spinach in the frying pan. Cook for about 2 minutes until the spinach is just beginning to shrink. Season with freshly ground black pepper.

4. Dissolve the other half of the stock cube in 150 ml of boiling water. Put the pumpkin cubes, broth, coconut milk, nutritional yeast flakes and lemon juice in the blender and mix into a creamy sauce. Season with freshly ground black pepper.

5. Now build up the lasagna: put some pumpkin sauce in the baking dish. Place a layer of lasagne sheets on it. Spoon another layer of pumpkin puree, then a layer of spinach and cover with a layer of lasagne sheets. Repeat this until all the ingredients are used up. Finish with a layer of spinach.

6. Cover the baking dish with aluminum foil and put in the oven for 40 minutes. Remove the aluminum foil after 20 minutes. Remove the lasagna from the oven after the baking time. Let stand for another 10 minutes, divide into 4 portions


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