Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

gluten freevegetarian
Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

This vegetarian lasagna is made with spiralized butternut squash slices instead of lasagna noodles for a lighter spin on this classic casserole. Baked with fluffy ricotta cheese, Brussels sprouts, and seasoned tempeh, this lasagna has all the flavor and all the nutrients.

Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

Before I get into this recipe, you may notice that the slices on top are orange and the slices inside are yellow. That is because I ran out of butternut squash slices! Don’t worry, I wrote the recipe correctly so that you won’t have that issue when you make it yourself at home. So, I had one butternut squash slice left, so the slice I photographed looks perfect, ha!

We’re all friends here and hey – if you have the same issue I did, know that you can grab a sweet potato and make the top layer out of sweet potatoes! I kinda dig it. Whether you make this perfectly or not, you will love this lasagna. It saves well for leftovers, it freezes well, and it’s one of those feel good comfort dishes that truly makes you feel good.

Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

Tempeh is the chosen plant based protein here, and this was my first time using tempeh. I can’t believe I’ve waited this long! The consistency is just like a sausage and when you add dried herbs, olive oil, and garlic, you won’t believe it’s not meat! It’s filling, it’s flavorful, and it’s easy to prepare. It’s a powerhouse food created from soy beans. There is so much you can do to it and here, we’re transforming it into a lasagna!

How do you cook tempeh?

  • Place tempeh in a small pot shallow pot of water
  • Bring to a boil and cook for 10 minutes
  • Let tempeh cool in a bowl
  • Once tempeh is cooled, break it apart with your hands to make meat like chunks

Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

The butternut squash slices roast evenly and the natural sweetness of the squash comes through in every bite. The squash roasts to fork tender, so you don’t even notice you’re eating a vegetable, it truly tastes like a lasagna!

I love eating Brussels sprouts this time of year and they’re great in a lasagna for squeezing in extra vegetables!



Serves 6-12 slices

Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 8-ounce block of tempeh
  • 2 medium butternut squashes ?1 tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 6 cups shredded brussels sprouts ?1 teaspoon dried thyme?1/2 teaspoon dried rosemary?1/2 teaspoon dried oregano?salt and pepper?1 tablespoon soy sauce
  • 16oz ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup mozzarella?


  1. Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it's cool enough to handle, crumble it into pieces (whatever size you like—they can be big crumbles or smaller crumbles).
  2. Meanwhile, preheat the oven to 425 degrees. Cut the bulbous bottom off the butternut squash (the seeded part.) Slice the top off to ensure that it’s perfectly flat. Peel the butternut squash entirely. If the butternut squash is longer than 6 inches, slice it into two manageable pieces. Slice halfway through the butternut squash, just to the center (careful not to go further.) Spiralize the squash, using Blade A.
  3. ?Place a large skillet over medium heat and add in the olive oil, shallots, garlic, and brussels sprouts. Cook, stirring often, for 5 minutes or until sprouts mostly wilt. Set aside in a medium bowl.
  4. ?Heat the remaining oil in a large skillet over medium heat. Add the tempeh, thyme, rosemary, oregano, and black pepper. Cook the tempeh for about 5 minutes, stirring often, or until it's lightly browned, adding a little extra oil as needed. Add the soy sauce to the tempeh crumbles and cook for another 2 minutes. Add to the medium bowl with the Brussels sprouts and stir.
  5. In a medium bowl, whisk together the ricotta, Parmesan and egg.
  6. Arrange a layer of squash slices in the bottom of a 4.2 quart casserole dish, overlapping them as needed to create a complete layer. Add a layer of the cheese, then Brussels sprouts and tempeh mixture. Add a butternut squash layer, cheese layer, Brussels sprouts later and another butternut squash layer. Top with mozzarella cheese.
  7. Cover the lasagna with foil and bake for 40 to 45 minutes or until squash is easily pierced with a fork and cheese has melted.
  8. Remove the lasagna from the oven, remove the foil, and set aside to rest for 5 minutes, then carefully slice and serve.

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Sue Anna says:
Do you think this would work with crumbled tofu? Haven’t used much tempeh. Thanks
Meaghan says:
Yes! Definitely give it a try and let us know how it goes!
Beth says:
What is tempeh?
Meaghan says:
It is a popular meat alternative made from soy!
Anonymous says:
nutrition please? On a calorie controlled program. Like to know! Thanks
Meaghan says:
We are so sorry! We no longer supply that information but you should be able to plug this into a tracker by ingredient and calculate!

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