Vegan Lasagna with Tofu Ricotta

Bahan-bahan (8 porsi)

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