This easy vegan and gluten free lasagna is made with firm tofu seasoned with Italian herbs and nutritional yeast, baked in vegan marinara sauce and spiralized butternut squash.
Butternut Squash Vegan Tofu Lasagna
Vegan and lasagna are two contradictory words. Lasagna is supposed to be baked lasagna pasta with layers and layers of cheese, right? Not necessarily! If you’ve never tried vegan lasagna, here’s your inspiration. And we’re making this an easy vegetable lasagna by replacing the pasta with spiralized butternut squash slices.
How do you make a vegan lasagna? You replace the cheese with tofu! Tofu is a healthy vegan source of protein, made from soybeans. Nasoya’s Extra Firm Tofu crumbles perfectly to mimic a ricotta-like filling and when seasoned with Italian herbs, it smells just like an Italian lasagna.
The key to turning tofu into a cheesy consistency is by first mashing it with a fork and then seasoning it with nutritional yeast. Nutritional yeast is a popular food product used in vegan cooking, because it adds a cheesy flavor to everything – pasta, chips, dairy-free sauces, bakes, even popcorn! Nutritional yeast is full of vitamins and antioxidants, so we’re boosting up the nutritional value of this lasagna.
The butternut squash is spiralized to make gratin slices, which are layered to make this lasagna naturally gluten free. The squash gives the lasagna a slightly sweet flavor and butternut squash cooks to an al dente texture in the oven, so you won’t miss those lasagna noodles.
Give this easy vegan lasagna a try, using Nasoya’s Extra Firm Tofu and you won’t believe your eyes when you’re forking this delicious meal. It’s kid-approved too, Luca loved it!
Note: Although this post is sponsored by Nasoya, all opinions are my own, always.
How do you spiralize butternut squash?
Nutritional Information & Recipe