Vegan acorn squash lasagna with cashew ricotta and cashew cream

Soak the cashews in cold water until tender, about an hour, or 30 to 45 minutes if rushed.

Slice the acorn squash into large wedges or chunks so they keep their texture in the lasagna.

Season with olive oil, salt and black pepper; roast at 500F for 20 to 25 minutes, until fork tender and caramelized at the edges.

Blend the cashews with the water on high speed for 2 to 3 minutes into a thick cream.

Strain through a fine mesh strainer or cheesecloth, separating the cashew cream from the solids, which become the cashew ricotta.

Season the ricotta with minced garlic, chopped thyme, salt and nutritional yeast; stir and set aside.

Warm the cashew cream in a small pot on low heat with a few thyme sprigs and a pinch of salt; turn off once it steams, since it burns easily on the bottom.

Pull the squash when charred at the edges and very tender.

Coat the bottom of the baking tray with cashew cream, then a sheet of pasta, drizzles of cream, cashew ricotta, roasted squash, torn spinach and a final drizzle of cream. Repeat at least three to four times.

Top the last pasta sheet with a spoonful of cashew cream, a drizzle of olive oil and cracked black pepper.

Bake at 400F for 15 to 20 minutes, depending on size and shape.

Blend parsley and basil with an equal mix of olive and canola oil until vibrant green; strain through a fine mesh strainer.

Drizzle the herb oil over the lasagna and garnish with a sprinkle of thyme.