Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes.

3. 3

   Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.

4. 4

   Gradually whisk in the almond milk to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

5. 5

   Once roasted, mash the squash until smooth (or blend it quickly) and stir it into the white sauce along with the chopped sage, nutmeg, salt, and pepper. Stir in the fresh spinach until it wilts into the sauce.

6. 6

   To assemble, spread a thin layer of the squash sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Place a layer of lasagna noodles over the sauce, followed by more sauce and a sprinkle of vegan mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of sauce and the remaining cheese.

8. 8

   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

9. 9

   Let the lasagna rest for at least 10 minutes before slicing to allow the layers to set.