Vegan Lasagna with Veggie Sauce

1 package (20 oz.) cubed butternut squash, roasted until tender (about 4 cups)

1 can (15 oz.) low-sodium chick peas, rinsed and drained

1/2 cup Hellmann's® or Best Foods® Vegan Dressing and Spread

1/2 cup nutritional yeast seasoning

1 container (14 oz.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled

2 Tbsp. olive oil

2 (10 oz.) packages baby portobello or crimini mushrooms, diced

1 small onion, chopped

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 large clove garlic, finely chopped

4 cups jarred vegan pasta sauce

12 vegan, gluten free no boil lasagna noodles

INGREDIENTS