Vegan/Gluten-Free Spiralized Lasagna (Part 2)

Today, I'm going to share part II of the spiralized vegan (and gluten free) lasagna - which describes how to actually make the lasagna. On Monday I shared how to make cashew cheese which you will use in today's recipe. This recipe really isn't too complicated, but if you want it to be vegan, you do need to make the cashew cheese which takes a little bit of prep. Otherwise, you can just sub ricotta cheese. You will need a spiralizer for this recipe though, but trust me, it is so worth it. It's also only $30

I found this recipe so worth the time and prep. It was delicious and lasted me literally a full week of lunches. Everyone at work kept asking what smelled so good in the office! Read on for step by step instructions.

Casual Classic // Vegan Spiralized Lasagna


  • 1 butternut squash
  • 1/2 tablespoon extra virgin olive oil
  • 6 fresh sage leaves
  • 4 sausage links, decased (I used Applegate chicken sausage)
  • 5 cups chopped kale
  • 3 cloves of garlic, minced
  • 1 large shallot, minced
  • salt & pepper to taste
  • 1.5 cups cashew cheese (or ricotta if you're not going vegan)


  • Preheat oven to 425 degrees
  • Cut the bottom off of the butternut squash (the part with the seeds). Slice off the top so that it is completely flat, and peel the squash. Slice halfway through the squash (the long way, and only to the center). Spiralize the squash using blade A (you can find which blades are which here). 
  • Heat the olive oil in a large skillet over medium heat. Add the sage and cook until crispy, and be careful not to burn. Remove them from the pan and place aside for later.
  • Crumble the sausage in the hot skillet and cook until browned (about 5-7 minutes).
  • Add in kale, garlic and shallot to the pan with the sausage, and season with salt and pepper. Cook until the kale is wilted.
  • Remove from pan and gather all prepared ingredients. Take out the casserole dish and add a layer of butternut squash to the bottom. Add a layer of the kale and sausage mixture next. Then, add a layer of the cashew cheese (or ricotta). Top with a layer of butternut squash and continue layering until you have desired thickness (or run out of ingredients).
  • Cover casserole with tin foil and bake for 40-45 minutes. You'll know the casserole is done if you can pierce the butternut squash easily.
  • Remove casserole and sprinkle with sage topping. Let sit for 5 minutes and enjoy!

*Adapted from Inspiralized