Butternut Squash and Tofu Ricotta Lasagne

Ingredients

• 2 butternut squash
• 2 courgettes
• 150 g spinach
• 1 white onion
• 1 orange bell pepper
• 2 blocks firm tofu (600g)
• Olive oil
• 1 tin tomatoes (400g)
• 1 packet Puy lentils (250g)
• 8 lasagne sheets
• 60 g butter
• 60 g flour
• 300 ml oat milk
• 100 g cheese (or vegan alternative)
• 1 tbsp plain yoghurt