• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

video: https://www.youtube.com/watch?time_continue=25&v=PNyvHHBRc4s&feature=emb_title

• Ingredients
• 1 24-ounce jar of marinara sauce (I use this brand)
• 1 9-ounce package of no-boil whole wheat lasagna noodles (can substitute gluten-free noodles)
• 1 medium butternut squash
• 2 tablespoons of Earth Balance vegan butter or coconut oil at room temperature
• Sea salt
• Black pepper
• 5-6 shallots, chopped
• 1 pound of shiitake mushrooms or mushrooms of choice, sliced thinly
• 4 garlic cloves, minced
• 10-15 thyme sprigs
• Large handful of fresh sage leaves
• Olive oil for cooking vegetables and greasing pan
• Tofu Ricotta Cheese (recipe below)
• 2 tablespoons of vegan parmesan cheese (optional, I use this brand)
• A few fresh basil leaves or parsley, sliced thinly or minced
• Ingredients
• 1 14-ounce container of extra-firm tofu
• 1/4 cup of nutritional yeast
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 scant teaspoon of sea salt
• 1/2 teaspoon of black pepper
• 1.5 tablespoons of extra virgin olive oil
• 10-15 basil leaves
• 1 lemon (half of the zest and all of the juice)
• 2 tablespoons of vegan parmesan cheese (optional)

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