1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blender
along with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.
2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple of
dollops of the pumpkin sauce, and then add 2-3 lasagna sheets.
3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.
4. Let it cool slightly before serving.
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