Roasted Vegetable Lasagna with Cashew Cream

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant lasagna layered with roasted vegetables, creamy cashew sauce, and herb-infused ricotta. This Italian-inspired vegetarian recipe, 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.

Prep: 30 min Cook: 40 min Serves 6 Italian cuisine 320 cal/serving

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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

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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.