Vegan lasagne | A recipe from Santa Maria

Ingredients

• 3 carrots
• 2 onions
• 1 butternut squash
• 2 tbsp cooking oil
• 1.5 tbsp basil
• 2.5 ml ground cayenne pepper
• 1 tbsp smoked paprika
• 0.5 tsp Santa Maria Rock Salt
• 2 cans chopped tomatoes (400g)
• 2.5 tbsp dairy-free butter
• 4 tbsp flour
• 800 ml plant-based milk
• 0.5 tsp white pepper
• 250 g egg-free lasagne sheets
• 250 g natural tofu
• 1 box cherry tomato
• 30 g pine nuts