Vegan Butternut Squash & Swiss Chard "Lasagna"

Slice of vegan butternut squash and Swiss chard lasagna on a white plate

Vegan Butternut Squash & Swiss Chard "Lasagna"

4.80 from 15 votes

This hearty, gluten-free vegan lasagna layers roasted butternut squash, a garlicky tomato sauce, herbed mushrooms and Swiss chard, and a simple tofu “cheese” instead of noodles and dairy — comforting, from-scratch, and perfect for a cold winter night.

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Prep Time: 25

Cook Time: 1 10

Servings: 4 servings

Ingredients

Roasted Squash

Olive oil for tossing
Sea salt a pinch
1 large butternut squash peeled, halved, and thinly sliced into half-moons (about ¼ inch thick); or use two small butternuts

Sauce

1 tablespoon olive oil
4 cloves garlic minced
14 oz can plain tomato sauce
¼ cup nutritional yeast
2 teaspoons dried Italian herb seasoning
1 teaspoon black pepper freshly ground

Swiss Chard & Mushrooms

1-2 tablespoons olive oil
4 cups mushrooms sliced (a mix of shiitake and white button is nice)
sea salt a generous pinch
4 cups Swiss chard ribs removed, washed, and chopped
1 tablespoon fresh tarragon minced
1 tablespoon fresh rosemary minced
1 teaspoon red chili flakes optional, for heat

Tofu "Cheese"

1 block firm tofu organic
½ cup nutritional yeast
1 teaspoon apple cider vinegar
1 ½ teaspoons sea salt

Instructions

Roast the Squash

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss the sliced squash with a couple tablespoons of olive oil and a pinch of salt. Spread on the baking sheet (use two sheets or layer if needed) and roast for 30 minutes, until tender but not mushy.

Make the Sauce

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic and cook until golden, being careful not to burn it.
Reduce the heat and carefully stir in the tomato sauce. Add the nutritional yeast, Italian herbs, and black pepper. Cover and simmer while you prepare the rest of the components.

Make the Chard & Mushrooms

Heat 1-2 tablespoons olive oil in a skillet over medium-high heat. Add the mushrooms and a pinch of salt, and cook until they release their moisture.
Add the Swiss chard, tarragon, and rosemary. Stir well and remove from heat.

Make the Tofu "Cheese"

Break up the tofu and process in a food processor until smooth.
Add the nutritional yeast, vinegar, and salt. Process again to combine, and taste for seasoning.

Assemble & Bake

In a baking dish, layer squash, tofu “cheese,” the mushroom-chard mixture (squeeze out excess liquid first), then sauce. Repeat the layers, using about ½ cup each of cheese, sauce, and mushrooms per layer, ending with a top layer that shows off all the ingredients.
Bake for 30-40 minutes, until hot and bubbling.

Nutrition (Estimate per Serving)

Calories: 410kcalCarbohydrates: 38gProtein: 19gFat: 22gSodium: 950mgPotassium: 900mgFiber: 8g

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