Butternut Squash and Tofu Ricotta Lasagna
[Vegan, Gluten-Free]

To Make the Squash:

1. Preheat oven to 400° F (204° C).
2. In a large bowl, mix the squash, garlic cloves, sage, olive oil, salt and pepper.
3. Place on a baking sheet and bake for 35 minutes (take the baking sheet out of the oven and flip the squash after 20 minutes and then put back in the oven for the remaining 15 minutes).
4. When squash is done cooking, transfer into the bowl and mash with a fork. The mixture doesn’t have to be 100% mashed, but you do want to make sure that the garlic cloves are mashed up.
5. Set mixture aside.

To Make the Vegan Ricotta:

1. Place all of the vegan ricotta ingredients into a food processor and process until smooth, about 1 minute.

To Make the White Sauce:

1. Heat olive oil over medium heat. Add the onions and saute for 3 minutes.
2. Add the flour and stir continuously for 3 minutes. Make sure the flour does not get brown. If it starts to get brown before 3 minutes, jump to the next step before the 3 minutes are up.
3. Add the soy milk and whisk.
4. Bring to a boil and then turn down the heat and allow to come to a simmer.
5. Simmer for 10 minutes, stirring frequently, until sauce thickens.
6. Add salt, pepper and allspice.

To Assemble:

1. Preheat oven to 350° F
2. Place 1/2 cup of white sauce on the bottom of an 8×8 baking dish.

To Layer the Rest:

1. Layer of noodles
2. 1/3 of the squash mix
3. 1/3 of the vegan ricotta
4. 1/2 cup of white sauce
5. Layer of noodles
6. 1/3 of the squash mix
7. 1/3 of the vegan ricotta
8. 1/2 cup of white sauce
9. Layer of noodles
10. Remaining squash mix
11. Remaining vegan ricotta
12. Layer of noodles
13. Remaining white sauce

To Bake:

1. Cover with foil and bake for 40 minutes.
2. Take off foil and bake for an additional 15 minutes.