Butternut almond lasagna



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 4 cups butternut boiled or roasted until jammy
  • 2 cups Buttanutt spreads almond milk
  • 3/4 cup Buttanutt almond butter
  • 1/2 cup vegan cream cheese
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
  • Lasagne sheets
  • Bread crumbs or cheesy crackers to top
  • Sage to top


1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blender
along with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.
2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple of
dollops of the pumpkin sauce, and then add 2-3 lasagna sheets.
3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.
4. Let it cool slightly before serving.