Zucchini Butternut Squash Lasagna — CHARITY MORGAN

Ingredients

• 1 tablespoon grape seed oil
• 1 butternut squash, peeled & diced small. If squash is very large, use half
• 3-4 zucchini, small dice
• 1 onion, small dice
• Optional: 4-6 vegan Italian sausages, small dice
• 3 garlic cloves, minced or zested
• 2-3 26-ounce cans San Marzano crushed tomatoes (or use your favorite marinara)
• *See Chef's Notes
• 2 tablespoons Italian seasoning
• 1/4 teaspoon red pepper flakes
• Optional: add fresh herbs; basil, parsley, & rosemary
• Salt to taste
• 1 recipe of my cashew ricotta cheese (on a previous post)
• 16 ounces brown rice lasagna noodles, cooked (or use no-boil lasagna noodles)
• 16 ounces vegan mozzarella cheese