Butternut Squash and Zucchini Lasagna-Gluten free, Vegan | Fity

Ingredients

• butternut squash 1 medium
• zucchini 4 medium
• tinkyada rice lasagna sheets 1.5 boxes sheets
• daiya wedge 3 tablespoons
• sage leaves 20 leaves
• earth balance coconut spread 4 tablespoons
• brown rice flour 2 tablespoons
• coconut milk 2 cups
• almond milk 0.5 cup
• kosher salt 1.5 teaspoons
• pepper 0.5 teaspoon
• thyme 1 teaspoon
• ground cinnamon 0.5 teaspoon
• ground nutmeg 0.5 teaspoon
• ground sage 0.5 teaspoon
• ground cayenne 0.25 teaspoon
• arrowroot 1.5 tablespoons
• water 1 tablespoon
• olive oil 8 servings
• daiya 0.5 cup