Butternut Squash and Tofu Ricotta Lasagne

Butternut Squash and Tofu Ricotta Lasagne is a hearty, plant-based twist on the classic lasagne that’s packed with wholesome vegetables and creamy tofu ricotta.

The combination of roasted butternut squash, courgette, and a rich lentil-tomato sauce creates layers of vibrant flavours.

Perfect for a cosy evening, this recipe makes for a delicious family meal or meal prep option.

Whether you’re looking to incorporate more vegetables into your diet or want a meat-free lasagne that doesn’t compromise on flavour, this recipe has got you covered!

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Butternut Squash and Tofu Ricotta Lasagne recipe:

• Vegetables
  • 2 butternut squash
  • 2 courgettes
  • 150g spinach
  • 1 white onion
  • 1 orange bell pepper

• Proteins
  • 2 blocks firm tofu (600g)

• Base Components
  • Olive oil
  • 1 tin tomatoes
  • 1 packet Puy lentils (250g)

• For the Layers
  • 8 lasagne sheets

• Sauce
  • 60g butter
  • 60g flour
  • 300ml oat milk
  • 100g cheese
  • 1 tbsp plain yoghurt

Why Tofu Ricotta?

If you’re looking for a dairy-free alternative to traditional ricotta, tofu offers the perfect substitute.

Its mild flavour takes on the seasonings you mix in, and the yoghurt adds just the right amount of creaminess.

You’ll get all the texture of ricotta with an added protein boost, making your lasagne even more nutritious.

Roasting Veggies for Extra Flavour

Roasting butternut squash and courgettes before layering them into the lasagne elevates their flavour, making them sweeter and more concentrated.

The caramelisation process that happens in the oven creates a depth of flavour that you wouldn’t achieve with just boiling or sautéing.

Choosing the Right Lasagne Sheets

Fresh lasagne sheets are ideal for this recipe, but dried ones work just as well.

If you use dried lasagne sheets, make sure your sauces are slightly more liquid to soften the sheets during baking. The result will be tender layers of pasta that hold together beautifully.

Customising Your Lasagne

Feel free to get creative with your vegetable choices.

While this recipe calls for butternut squash and courgettes, you could also use aubergines, sweet potatoes, or even mushrooms for added texture and taste.

The beauty of lasagne is that it’s versatile and customisable!

How to Make This Recipe

Step 1: Roast the Veggies

Preheat your oven to 190°C.

Begin by preparing the butternut squash—peel, top, and tail it, then cut into 1.5cm thick semicircles. Slice your courgettes into 1cm strips.

Lay ¾ of the courgette and all the butternut squash slices onto baking trays, drizzle with olive oil, and roast for 30 minutes.

Roasting the squash and courgette brings out their natural sweetness, adding depth of flavour to your lasagne.

Step 2: Prepare the Lentil-Tomato Sauce

While the vegetables are roasting, heat 2 tbsp of olive oil in a large pan over medium-low heat.

Finely dice the onion and sauté until translucent. Add the diced bell pepper, remaining courgette, tinned tomatoes, and Puy lentils.

Season to taste and simmer on low heat until the sauce thickens. Let the sauce simmer slowly to fully develop the flavours.

Step 3: Make the Tofu Ricotta and Spinach

Blanch the spinach in boiling water, then transfer it to an ice bath to cool.

Press the tofu before crumbling to remove excess moisture and give it a better texture for the ricotta filling.

Once cooled, chop it roughly and combine it with crumbled tofu and yoghurt in a bowl. Season with salt and pepper, mixing everything until it resembles ricotta cheese.

Step 4: Prepare the White Sauce

In a separate pan, melt the butter over medium heat.

Add the flour to form a roux, then gradually whisk in the oat milk. Keep whisking until the sauce is smooth and creamy.

Ensure you whisk continuously while adding the milk to avoid lumps in your sauce.

Season with salt and pepper to taste.

Step 5: Layer and Bake

With the vegetables roasted and the sauces prepared, it’s time to assemble your lasagne.

Start by layering the lentil-tomato sauce at the bottom of your baking dish, followed by lasagne sheets, tofu ricotta, courgette, and white sauce.

Repeat this layering process, finishing with a top layer of lasagne sheets, white sauce, and grated cheese.

Bake at 190°C for 45 minutes.

Let the lasagne rest for a few minutes after baking for easier slicing.

Frequently Asked Questions

Can I make this lasagne gluten-free?

Yes! You can swap out the lasagne sheets for gluten-free ones, and use a gluten-free flour mix in the white sauce.

Can I freeze the lasagne?

Absolutely! This lasagne freezes really well. Let it cool completely, then portion it out and freeze in an airtight container. Reheat in the oven for the best results.

What can I serve with this lasagne?

This lasagne pairs beautifully with a simple green salad and a side of garlic bread for a full, satisfying meal.

How do I store leftovers?

Store any leftovers in the fridge. Simply reheat individual portions in the oven or microwave.

And that’s it for this Butternut Squash and Tofu Ricotta Lasagne recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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