1. Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with olive oil, and spread the squash onto the baking sheet. If it does not fit, use a second baking sheet. Season with salt and roast for 30 minutes, until tender, but not too mushy.
2. Meanwhile, prepare the tomato sauce. Heat olive oil in a saucepan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn). Reduce the heat, and carefully pour the tomato sauce into the pan. Stir in the nutritional yeast, Italian herb seasoning, and black pepper. Cover, and allow the sauce to simmer.
3. Next, heat the remaining olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. Once they’ve begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
4. To prepare the Tofu “Cheese”, break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar, and salt. Process again to incorporate all ingredients, and taste to see if you need to add any more salt.
5. To assemble the Lasagna:
6. Place the lasagna back in the oven and bake for 40 minutes.

• Place a layer of squash on the bottom of a baking dish.
• Follow with some of the “cheese”; about 1/2 cup 
• Then add some of the mushroom and Swiss chard mixture (squeeze excess liquid from the mushrooms and greens before layering); about 1/2 cup
• Followed by the tomato sauce; about 1/2 cup

7. Place the lasagna back in the oven and bake for 40 minutes.