Line a baking tray with parchment and lay out the butternut squash slices. Bake at 230 C for 20-25 mins.
Add aubergine slices to a bowl and sprinkle them generously with salt. Make sure evry piece is coated. Leave it to sit for about 10 minutes. Aubergine will release juice, which will rid it of bitterness. Wash off the salt and pat the slices dry with a tea towel or paper towel.
In the meantime, make tomato sauce. In a small saucepan, sauté onion and garlic in olive oil for about 5 minutes. Add herbs, salt, pepper, paprika, canned tomatoes, tomato paste, and hot water. Mix everything together and bring to a simmer. Simmer for about 15 minutes on low heat.
To make the vegan “ricotta” layer, add tofu, lemon juice, vegetable stock, nutritional yeast, garlic powder, onion powder, and salt to a blender. Blitz everything together until smooth.
When the sauce is ready, and the butternut squash slices have been lightly roasted, let’s assemble the lasagne. Place a couple of dry lasagne sheets into the bottom of your dish. They do not have to overlap, as the pasta will expand when cooked. Add a layer of tomato sauce, followed by aubergine slices and butternut squash slices. Drizzle some “ricotta” and repeat from the start. You’re aiming for 3-4 layers, so ration your ingredients.
Cover the dish with aluminium foil (or a lid, if it has one). Bake in a pre-heated oven at 220C for 60 minutes. Uncover the dish and cook for further 15 minutes.