High Protein Vegan Butternut Squash and Spinach Lasagne

Ingredients

• 1 medium butternut squash peeled seeds removed and cut into 2cm cubes
• 3 garlic cloves
• Handful of sage leaves
• A drizzle of olive oil plus a little extra
• 600g fresh spinach
• 12-15 Profusion Yellow Lentil Lasagne Sheets
• 125g grated vegan mozzarella
• 40g pine nuts
• Salt and pepper to taste For the white sauce 70g plant-based butter
• 70g flour
• 800ml oat milk
• 250g plant-based cream cheese
• 50g plant-based parmesan grated
• Grating of nutmeg