Vegan White Lasagna with Roasted Butternut Squash and Spinach Recipe

Ingredients

• 12 ounces cubed butternut squash
• 2 tablespoons olive oil
• sea salt
• 1 tablespoon olive oil
• 5 ounces baby spinach
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups raw cashews or blanched almonds
• *3 cups water
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound no-boil lasagna noodles
• Rockin' Ricotta
• 1 large onion, roughly chopped
• 3 garlic cloves
• 1(14-ounce) package extra- firm tofu, drained
• 2 tablespoons lemon juice
• 1½ teaspoons freshly ground black pepper
• 3 cups fresh basil