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First roast your butternut squash: preheat oven to 375 degrees. Cut ends off of butternut squash, then cut in half lengthwise and scoop out the seeds. Drizzle butternut squash with a little oil and season with salt and pepper. Place flesh side down on a baking sheet lined with parchment paper. Roast for 45 minutes to 1 hour, or until squash is extremely fork tender. Allow squash to cool until you are able to scoop out the flesh.
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Scoop out the roasted flesh of butternut squash and transfer to a blender or bowl of a food processor. Add milk, maple syrup, salt, cinnamon, nutmeg, allspice and freshly ground black pepper. Blend/process until smooth. Set aside.
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Next, make your vegan tofu ricotta by adding crumbled Nasoya organic extra firm tofu, garlic cloves, warm water, tahini, lemon juice, salt and pepper to the bowl of a food processor or high powered blender. Blend until smooth and well combined. The sauce should be similar to the consistency of a drinkable smoothie or a very creamy alfredo sauce. If it isn’t, add ¼ cup more water and blend again. Taste and adjust seasonings as necessary. Set aside.
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Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes or until al dente, then drain. Immediately out noodles flat on an well-oiled baking sheet or cutting board so you can easily assemble the lasagna when ready and to prevent sticking. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
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Next, saute spinach: place a large skillet or pot over medium high heat and add in olive oil. Once oil is hot, add in spinach and generously season with salt and pepper. Saute for a few minutes until the spinach wilts. Set aside.
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To assemble the lasagna, spread 3/4 heaping cup of butternut squash sauce over the bottom of the baking dish. Place 4 of the cooked lasagna noodles on top. Spread 1 cup of tofu tahini sauce over the top, then top with ½ of spinach. Next, add 1 heaping cup of butternut squash sauce over the top and spread out.
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Repeat layers once more: remaining noodles, 1 heaping cup of tofu tahini sauce (you will have extra sauce for drizzling later), remaining spinach, then top with any remaining butternut squash sauce.
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Cover with foil and bake at 375 degrees F for 25-30 minutes. Once done, remove foil and drizzle top with remaining tofu tahini sauce and garnish with fresh sage or basil ribbons. Serves 12.