I’ve mentioned before that lasagne can be a bit fiddly to make, and while it’s one of my top five favourite meals, I don’t always have the energy. When I do get motivated I like to make a batch of individual vegan lasagnes and freeze them — they make quick, comforting meals for busy days or cold winter evenings.
This Roasted Squash & Creamy Pesto Vegan Lasagne is perfect for that. It freezes beautifully and yields eight individual portions to bake from frozen whenever you need a fuss-free dinner.
Sweet roasted butternut squash, a silky vegan pesto béchamel and sweet roasted cherry tomatoes are layered between lasagne sheets. A crunchy breadcrumb and pine nut topping replaces cheese, giving each portion a satisfying crisp finish.
Make & Freeze – Vegan Lasagne
Small foil trays are ideal for freezing single portions. Label and date each tray before freezing so you can easily see what’s inside. These lasagnes bake from frozen in about an hour, or 20–25 minutes if thawed overnight. Serve with a crisp green salad and garlic dough balls for a cosy meal.
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📖 Recipe
‘Make & Freeze’ Roasted Squash & Creamy Pesto Lasagne (Vegan)
Kate Ford | The Veg Space
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Ingredients
- 2 large butternut squash (about 3kg)
- 800 g cherry tomatoes
- Rapeseed or sunflower oil
- 2 tsp ready-chopped garlic or garlic purée
- 2 medium onions
- 1 courgette
- 50 g dairy-free margarine
- 5 tbsp plain flour
- 1 litre dairy-free milk (nut, oat or soya)
- Handful spinach
- 3 tbsp dairy-free pesto
- 300 g lasagne sheets (check they are egg-free)
- 100 g breadcrumbs
- 8 tbsp pine nuts
Instructions
- Preheat the oven to 200°C / 390°F / gas mark 6.
- Halve the squashes, scoop out the seeds, peel and chop into chunks. Divide the squash between two large baking trays, drizzle with oil, season with salt and pepper and scatter 1 tsp garlic over each tray. Toss to coat and roast for 35 minutes until soft.
- Meanwhile, halve the cherry tomatoes, place on a third tray, drizzle with a little oil, season and roast for 20 minutes until soft. If your oven space is limited, roast the tomatoes after the squash is done.
- While the veg roast, make the creamy pesto sauce. Peel and chop the onions. Heat the margarine in a large saucepan, add the chopped onion and cook gently for 3–4 minutes until starting to soften. Grate the courgette, add it to the pan, season and cook another 3–4 minutes until the courgette has released and lost most of its liquid.
- Stir through the flour, then add a little dairy-free milk and mix until smooth. Cook for 2 minutes over medium heat, then add the rest of the milk. Bring to the boil, reduce to a simmer and cook until the sauce thickens into a creamy béchamel.
- Use a hand blender to blitz the sauce until smooth, then add the spinach and blend again until finely combined. If you don’t have a blender, finely chop the spinach and stir it in. Stir through the pesto, taste and adjust seasoning as needed.
- When the roasted squash is cool enough to handle, roughly mash it with a potato masher or fork so it’s easy to spread — it doesn’t need to be completely smooth.
- Assemble eight small foil trays: divide one tray of mashed squash between the eight dishes, top with a lasagne sheet (broken to fit), a layer of creamy pesto sauce, another lasagne sheet, more mashed squash, 6–8 roasted tomatoes per tray, another lasagne sheet, a final layer of creamy sauce, then finish with a sprinkle of breadcrumbs and pine nuts.
- To cook fresh portions, bake for about 25 minutes. From frozen, bake for approximately 1 hour. Serve hot.
Nutrition
Calories: 226 kcal •
Carbs: 36 g •
Protein: 6 g •
Fat: 7 g
Let us know how it was! Mention @thevegspace or #thevegspace.
Don’t forget to send pictures of your lasagne on social media to show how you got on!
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