Butternut squash lasagne with wholewheat lasagne and sage tofu ricotta

Ingredients

• Squash puree
• 2 butternut squash (2.7 kg)
• extra virgin olive oil, for brushing
• 1 1/2 teaspoon sea salt
• freshly ground black pepper
• Caramelised onions
• 2 tablespoon extra virgin olive oil
• 4 onions, quartered and thinly sliced
• 1 teaspoon sea salt
• Tofu ricotta
• 1/2 cup (120 ml) extra virgin olive oil, plus more for oiling dish
• 10 clove garlic, cut into 6mm slices
• 2 x 425g blocks firm tofu, drained, rinsed and patted dry
• 5 tablespoon brown rice vinegar
• 1 tablespoon ume plum vinegar
• 1/3 cup (15g) chopped sage, plus 8 whole leaves to garnish
• 1 packet no-boil wholewheat lasagne sheets