• Preheat your oven to 400° and have a 9x13-inch casserole dish ready.

Make the Ricotta

• Blend the tofu, lemon juice, nutritional yeast, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese.

Make the Sauce

• Place the cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
• Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes or until the vegetables are fork tender.
• Drain the cauliflower, reserving the cooking water. Allow it to cool slightly and then place the cauliflower in a high-speed blender or food processor along with 2 cups of the reserved cooking water, lemon juice, nutritional yeast, Dijon mustard, garlic, garlic powder, onion powder, salt, and black pepper and blend until smooth and creamy.

Make the Lasagna

• Carefully cut the neck from the base of butternut squash. Use a mandoline slicer, food processor, spiralizer, or sharp knife to stick the neck into thin rounds, about ¼-inch thick. You’ll need about 36 slices
• Using a steamer basket in a pot of shallow water or an electric steamer, steam the kale for about 5 minutes, until bright green and just wilted.
• To assemble the lasagna, layer ⅓ of the squash slices on the bottom of the casserole dish. It’s okay if they overlap a little. Layer on half of the steamed kale, followed by half of the tofu ricotta. Top with ⅓ of the sauce.
• Create another layer with another ⅓ of the squash slices, the rest of the steamed kale, the rest of the tofu ricotta, and another ⅓ of the sauce. Top with the remaining squash and the rest of the sauce.
• Cover the dish tightly with foil and bake for 30 minutes.
• Remove the foil, and sprinkle on the vegan mozzarella, if using. Bake, uncovered, for another 10-15 minutes or until the sauce is hot and bubbly.