Vegan Butternut Squash Lasagna With Garlic Tahini Tofu Cream Recipe

Ingredients For Vegan Butternut Squash Lasagna With Garlic Tahini Tofu Cream Recipe

• For the butternut squash sauce
• 1 Large butternut squash
• 1 cup Almond milk
• 1 tablespoon Pure maple syrup
• 0.75 teaspoon Salt
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Allspice
• NaN Freshly ground black pepper
• For the tofu tahini cream sauce
• 1 Package nasoya super firm tofu, drained of excess liquid and crumbled
• 3 Cloves garlic
• 0.5 cup Warm water, plus more to thin if necessary
• 3 tablespoon Tahini
• 1 tablespoon Fresh lemon juice
• 0.75 teaspoon Salt
• For the noodles
• 8 Lasagna noodles, gluten free if desired
• For the veggies
• 1 tablespoon Olive oil
• 1 Bag spinach
• Freshly ground salt and pepper
• To garnish
• Fresh sage or basil ribbons