What’s Inside: This popular favorite is packed with layers of veggies like butternut squash and kale with dairy-free vegan cashew cheese! This gluten-free lasagna (without noodles) will be your favorite as soon as you try it and is also Paleo and Whole30.
Skip the noodles in this plant-based gluten-free lasagna! Butternut squash is the perfect replacement and tastes even more flavorful than soggy pasta.
Cashews: 2 cups, soaked in water for at least 2 hours & drained
Filtered water and lemon (for the juice) as the liquid to blend with.
Some garlic powder and sea salt to add more flavor.
Nutritional Yeast is the secret weapon to make dairy-free, vegan cheese taste like cheese! (so definitely don’t skip this ingredient)
Real talk: my husband thought this was all real cheese when he first tried it. I dare you to give this to the biggest cheese lover!
Okay, and let’s talk PESTO! This lasagna is nightshade-free, meaning no tomatoes, peppers, or other nightshade spices that might not sit well. I also happen to love a “white” lasagna like this with pesto as the sauce. And, yes the pesto is dairy-free too! Turns out it’s quite easy to leave out the parmesan and it’s still majorly flavorful thanks to other ingredients we’re using.
This would make a great meatless meal, but you can also easily throw in a layer of ground meat as you wish for more protein! No matter what, this lasagna has the sweet, salty, creamy, gooey thing going on – all the things you love about this comfort food.
Tips for how to store gluten-free lasagna
You can easily make the pesto, cashew cheese, and roasted butternut squash pieces ahead of time, storing them each in the fridge in an airtight container for a few days. Then, on any weeknight, layer it all together and pop it in the oven!
To store as leftovers, simply store the whole lasagna in the fridge for up to 5-6 days in an airtight container and reheat in the oven until warm in the center.
To batch cook, make the lasagna, assemble but hold off from baking it. Store the lasagna in an airtight container in the freezer for up to 1-month, let defrost at room temp. and cook in the oven as directed below.
Gluten-free Butternut Squash Lasagna with Pesto (Paleo, Whole30, Vegan)
4.67 from 6 votes
This popular favorite is fun to make and packed with delicious veggies! While meatless, you can easily add a ground meat layer if you'd like to between the pesto and cashew cheese sauce. This makes a great batch meal prep meal!
2cupscashewssoaked in water for at least 2 hours & drained
Juice of 1 lemon
Make the cashew cheese first, Drain the water from 2-hr soaked cashews and add all cheese ingredients to a blender, mix until smooth, and set aside.
Make the pesto next, mix all ingredients in a food processor, add more olive oil as necessary (I add maybe 1-2 tsp more). Set aside.
Pre-heat the oven to 450f degrees and line a baking sheet with parchment paper.
Peel the butternut squash, cut the "neck" off from the bulb and discard seeds. We'll mostly use the "neck" pieces but you can add in more squash from the "bulb" as needed Cut the "neck" into (approx. 1/4 inch thick) half-moon-shaped slices. You should have enough for about 3 layers of the lasagna using an 8-inch dish.
Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet, and roast for 20 minutes until tender.
Let squash cool for 10 minutes until you can handle the slices, reduce the oven heat to 350f degrees.
Assemble: Lightly grease a glass dish or casserole dish and start by arranging the squash slices slightly overlapping. Next, add dollops of pesto all around, then the same for the cashew cheese. Add your 2nd layer and continue until you're done, you may have a little pesto or cheese leftover depending on how much you use.
Bake lasagna for approx. 25-30 minutes and serve! This can be stored in the fridge for up to 5-6 days in an airtight container.