Roasted Vegetable Lasagna with Cashew Cream
A vibrant lasagna layered with roasted vegetables, creamy cashew sauce, and herb-infused ricotta. This italian-inspired vegetarian ready in about 70 minutes pairs lasagna noodles, butternut squash, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz (uncooked) lasagna noodles
- 1 medium, cubed butternut squash
- 2 medium, sliced zucchini
- 1 medium, diced eggplant
- 2 tbsp olive oil
- 1/2 cup (soaked for 1 hour) cashews
- 1/2 cup coconut milk
- 1 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup grated parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Boil lasagna noodles according to package instructions, then drain and set aside.
- Step 2: Preheat oven to 375°F (190°C). Toss butternut squash, zucchini, and eggplant with olive oil. Roast for 25-30 minutes until tender.
- Step 3: Blend cashews, coconut milk, and 2 tbsp water until smooth. Stir in ricotta and basil. Spread half the sauce in a baking dish, layer with noodles, roasted vegetables, and remaining sauce. Top with parmesan. Bake for 25 minutes.
Frequently asked questions
How long does Roasted Vegetable Lasagna with Cashew Cream take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable Lasagna with Cashew Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lasagna noodles from drying out.
Can I substitute ingredients in Roasted Vegetable Lasagna with Cashew Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable Lasagna with Cashew Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable Lasagna with Cashew Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
