Step 1

Preheat the oven to 400 degrees F and lightly oil a baking sheet. Peel and chop the butternut squash, then add to the pan and drizzle with a little olive oil. Toss to coat the squash, then sprinkle with salt and bake for 25-30 minutes, until tender and golden. Remove from oven. Lower the oven temperature to 375 degrees.

Step 2

Transfer cooked squash to a food processor, along with the non-dairy milk, salt, nutmeg and pepper and blend until smooth and creamy. Transfer to a bowl and set aside (you will need the food processor for the ricotta as well).

Step 3

While the squash is roasting in the oven, prepare the Vegan Ricotta.

Step 4

Steam the chopped kale in a large pot with a steamer basket (about 2 cups of water on the bottom) for about 10 minutes on medium-high heat, or until tender. Season with a little salt and set aside. I often cook it in my Instant Pot instead.

Step 5

Bring a large pot of water to a boil, then cook the lasagna noodles according to package instructions. Drain, then rinse in cold water. I like to lay the rinsed noodles on a baking sheet so they don't all stick together.

Step 6

In a 9x13 inch baking dish, place about 3/4 cup of the squash mixture over the bottom.

Step 7

Place a layer of noodles (3 or 4 noodles), then add 1/2 of the ricotta mixture, in spoonfuls. Layer 1/2 of the kale, then about a cup of the butternut squash sauce. See the photos in the post above for reference.

Step 8

Repeat with another layer of noodles, then the rest of the ricotta, the rest of the kale, another cup of butternut sauce. Finish with a layer of noodles and the rest of the butternut sauce.

Step 9

If desired, add a bag of non-dairy mozzarella to the top. Cover tightly with foil and bake for 25 minutes (at 375 degrees). Sprinkle lasagna with chopped parsley, if desired and serve. Enjoy!