1. Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it does not fit, use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy.

2. While the squash is roasting prepare the sauce:

• Heat a tablespoon of olive oil in a sauce pan over medium-high heat.
• Add the minced garlic, and cook until golden (be careful not to burn it).
• Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby.
• Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper.

3. Cover, and allow the sauce to cook while you prepare the Swiss Chard and Mushrooms:

4. Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so do not worry if the pan seems too dry. Once they’ve begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.

5. 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 it all, and taste to see if you need to add any more salt.

6. To assemble the Lasagna:

• Place a layer of squash on the bottom of the baking dish.
• Follow that with some of the “cheese”, follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again.
• Continue to layer the ingredients until you’ve used them all.
• Use about 1/2 cup of “cheese”, sauce and mushrooms on each layer.
• I like my top layer to have all the ingredients visible.

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