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!



Vegetarian Butternut Squash and Brussels Sprouts Lasagna with Tempeh

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins


  • 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
  • 16 oz ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup mozzarella?


  • 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).
  • 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.
  • ?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.
  • ?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.
  • In a medium bowl, whisk together the ricotta, Parmesan and egg.
  • 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.
  • 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.
  • 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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.