vegan lasagne pesto butternut squash recipe

Celeriac, Spinach & Butternut Squash Lasagne with Pesto

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Joanne
Celeriac, Spinach & Butternut Squash Lasagne with Pesto




  • 1 kg butternut squash peeled chooped into chunks
  • 800 g celeriac peeled using a knife roots removed, sliced in to very thin discs
  • 30 g spinach washed
  • 1/2 vegetable stock cube
  • 2 shallots peeled. diced
  • 1 large garlic clove minced
  • 1 tsp fennel seeds
  • 1 heaped tbsp green pesto
  • 1 tsp ground cumin
  • 1 splash plantbased milk

Tofu Ricotta

  • 200 g firm tofu drained
  • 1/2 juice lemon
  • 1 tbsp nutritional yeast flakes
  • pinch salt & pepper
  • 1 tsp sweet smoked paprika


  • 100 g vegan melting cheese
  • 2 tbsp green pesto
  • 1 handful fresh basil leaves


  1. Please note, when preparing the vegetables as listed, the celeriac needs to be sliced very thinly so use a mandoline or a suitable knife and cut carefully!

Tofu Ricotta

  1. Place the tofu in a bowl and break it into small pieces using your hands or a fork. When it is a crumb-like texture, add the lemon juice, nutritional yeast flakes, sweet smoked paprika, and seasoning. Continue to mash with a fork until it starts to resemble ricotta cheese consistency (a few minutes). Leave to one side while you prepare the rest of the dish.


  1. Place the butternut squash chunks into a steamer and steam for 10-15 minutes until they are soft enough to mash.
  2. While the butternut squash is steaming, place about 2 inches of water in a large saucepan and bring to the boil. Sprinkle the vegetable stock cube into the water and stir. Carefully place the sliced celeriac into the pan and add a lid while turning down the heat to low. Leave to simmer for about 10 minutes.
  3. When the butternut squash is soft enough to mash, transfer it to a large bowl and use a potato masher to create a smooth texture. Add the shallots, pesto, cumin, garlic, fennel seeds and a splash of milk and stir together.
  4. Drain the celeriac slices through a sieve. Discard the stock or save for another use.
  5. Carefully, as the pieces will be hot, create a layer in the bottom of a baking dish (7x10inches approx). Add a layer of the butternut mash and then a layer of spinach leaves.
  6. Do the same layering again, celeriac, butternut squash, and spinach, then add the tofu ricotta layer.
  7. Finish off with a final layer of celeriac and a layer of butternut squash mash and place a piece of foil over the dish ready for the oven.
  8. Bake the dish in the oven for 40 mins at 180 degrees.
  9. Take the dish from the oven and remove the foil.
  10. Sprinkle the vegan cheese on top of the lasagne and return to the oven for another 10 minutes or until the cheese has melted.
  11. Remove the lasagne from the oven, spoon on the remaining pesto, scatter the basil leaves and cut into portions before serving immediately.

Recipe Notes

If you have some pre-prepared oven roasted butternut squash then that would be good to use in this recipe.

Serve with a side of fresh spinach leaves and steamed broccoli.

You can start making this recipe a day ahead by preparing the butternut squash and keeping it in the fridge ready for adding to the lasagne.

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