Butternut Squash and Sage Lasagna

Ingredients

• 1 butternut squash
• 1 tsp olive oil
• 1 tsp maple syrup
• 8 sage leaves (fresh)
• Black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 9 cloves garlic
• 1 red chilli
• 1 red onion
• 250g chestnut mushrooms
• 4 medium tomatoes (you could also use a tin of chopped tomatoes; cooking time will be less)
• 2 tsp red pepper / tomato puree
• 125 ml red wine
• 1 tbsp vinegar (red wine or balsamic)
• ½ tsp turmeric
• ½ tsp cumin
• 1 tbsp coconut flour
• 125 ml non-dairy milk
• 350g silken firm tofu
• 1 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1 tsp wholegrain mustard
• Himalayan pink salt, to taste
• 250g baby spinach
• 2 vegan sausages (such as Field Roast, Chipotle flavour) sliced into thin discs
• Handful of grated vegan cheese