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1
Slice the squash into big thin, flat pieces.
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2
Set those aside.
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3
Anything that is not useful for a noodle can be chopped for the sauce.
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4
Sauce: Heat olive oil in a big sauce pan or medium soup pot.
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5
then saute chopped onion and green pepper for 5 minutes.
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6
Add the garlic, chard, and any squash bits.
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7
When the veggies are good and soft add all of the tomato components and vodka.
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8
Cover and simmer, stirring occasionally, while you prep everything else, so it gets good & delicious.
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9
Add the herbs at the very end, right before you are building the lasagna.
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10
Solid layers: Cook the noodles al dente, and steam the squash.
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11
If you have the right pot you can use it for both things at the same time.
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12
While thats boiling, start the ricotta..
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13
Blend cashews, water, lemon juice, garlic, nutritional yeast, salt and pepper in a blender or with blender stick until very creamy; add water if needed (food processor wont make it creamy enough).
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14
Put basil and tofu in food processor and pulse, only til crumbly like ricotta.
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15
Add the cashew mix to food processor and pulse just til combined.
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16
Layers: ladle a generous bit of sauce into the bottom of your casserole dishes.
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17
Layer like this: solid layer of noodles, then the ricotta (reserve half for a second layer), then sauce, then a squash layer, then the rest of ricotta, then rest of noodles (I tore them into pieces bc they werent big enough for a real layer), then sauce.
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18
Top each with generous sprinkling of nutritional yeast (in lieu of parmesan).
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19
Bake at 375 for 45 minutes or until bubbly with lightly brown edges.
