No-Noodle Butternut Squash and Swiss Chard Lasagna [Vegan, Gluten-Free]

• olive oil
• sea salt
• 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth)
• 1 14-oz can of plain tomato sauce
• 4 garlic cloves, minced
• 1/4 cup nutritional yeast
• 2 teaspoons Italian herb dried spice
• 1 teaspoon fresh black pepper
• 4 cups of your favorite mushrooms (I used shiitake and white button), sliced
• 4 cups of swiss chard, rib removed, washed, & chopped
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon red chili flakes (if you like heat)
• 1 block of firm organic tofu
• 1/2 cup nutritional yeast
• 1 teaspoon apple cider vinegar
• 1 1/2 teaspoons sea salt

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