Vegan Lasagna with Tofu Ricotta

Scaled for 8 portions · 11 steps

680 gmarinara sauce255 gpackage of no-boil whole wheat lasagna noodles ((can substitute gluten-free noodles))1medium butternut squash2 tbspEarth Balance vegan butter ((or coconut oil) at room temperature)—Sea salt—Black pepper5–6shallots, (chopped)455 gshiitake mushrooms ((or mushrooms of choice), sliced thinly)4 clovegarlic, (minced)10–15sprigs thyme1 large handfulfresh sage leaves—Olive oil (for cooking vegetables and greasing pan)2 tbspvegan parmesan cheese ((optional))395 gextra-firm tofu0.25 cupnutritional yeast0.5 tspgarlic powder0.5 tsponion powder1scant teaspoon sea salt0.5 tspblack pepper1.5 tbspextra virgin olive oil10–15leaves basil1lemon, (zest and juice)2 tbspvegan parmesan cheese ((optional))—A few leaves fresh basil or parsley, (sliced thinly or minced)

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