Vegan Butternut Squash and Kale Lasagna

Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Arrange the cubed butternut squash on top and toss with high heat oil. Bake in the oven for about 20-30 minutes, or until tender to pierce with a fork. Remove from oven then reduce heat to 350°F.Meanwhile prepare the cashew ricotta by combining the soaked and rinsed cashews with the lemon juice, garlic, nutritional yeast and salt in a high speed blender with 1/4 cup water. Blend until smooth. You will likely have to scrape down the sides in between blending. Add a tablespoon or so of water at a time if needed to help blend. Careful not to add too much water. It should be thick but able to spread.In a skillet over medium heat, warm the olive oil then add the onion and cook for about 3 minutes, until translucent. Add the kale, salt & pepper, and oregano, then cover with a lid and continue to cook until wilted, stirring intermittently. Set aside.Prepare the lasagna noodles as directed then rinse with cold water to keep from sticking together. In a 9×9” baking dish, spread 1/2 cup of the marinara along the bottom.Place 2 of the noodles over the marinara then layer roughly 1/2 cup of the cashew ricotta on top. Arrange 1/2 of the butternut squash on top of the ricotta, layer with another 1/2 cup marinara then top with 2 more lasagna noodles.Spread 1/2 cup of the cashew ricotta on top of the noodles then arrange cooked kale over the top. Add another 1/2 cup marinara then finish with remaining 2 lasagna noodles.Spread the remaining cashew ricotta on the noodles and arrange the remaining butternut squash on top. Finish with remaining marinara then bake in the oven for 20-25 minutes, until heated through.Meanwhile, prepare the pine nut parmesan by combining the toasted pinenuts with nutritional yeast, garlic powder and salt in a food processor or blender. Pulse until a somewhat chunky powder forms.Remove warm lasagna from the oven and allow to cool for at least 5-10 minutes. Sprinkle pinenut parmesan on top of lasagna and garnish with fresh basil. Serve warm and enjoy!