Butternut squash lasagne recipe

Ingredients

• 2.7 kg butternut squash
• 1 splash extra virgin olive oil for brushing squash
• 1 1/2 tsp sea salt
• 1 pinch ground black pepper
• 2 tbsp extra virgin olive oil
• 4 onions, quartered and thinly sliced
• 1 tsp sea salt
• 120 ml extra virgin olive oil, plus more for oiling dish
• 10 garlic cloves, cut into 6mm slices
• 2 x 425g blocks plain, firm tofu, drained, rinsed and patted dry
• 5 tbsp brown rice vinegar
• 1 tbsp ume plum vinegar
• 1 pinch freshly ground black pepper
• 15 g chopped sage, plus 8 whole leaves to garnish
• 1 packet no-boil wholewheat lasagne sheets