Preheat the oven at 180°C (350°F).

Wash the butternut squash, peel off the outer skin, remove the seeds and cut the flesh into regular 1 cm (1/2 inch) cubes. Toss with oil, salt and pepper and arrange on a baking tray.

Wash the sprouts, trim the core off, cut in half or quarters (depending on size) and remove the outer leaves. Toss with some oil, salt and pepper and arrange on the tray next to the butternut squash cubes.

Bake for 15 to 20 minutes (check after 10-12 minutes if there are sprouts that are already too dark and set them aside).

In a large bowl combine 1/2 of the roasted butternut squash with corn flour, nutritional yeast, smoked paprika, nutmeg, garlic and onion powder, salt and pepper. Add the plantbased milk and blend until smooth with a hand stick blender. 

Roughly chop the cranberries and the walnuts, then add them along with the butternut squash and the brussels sprouts to a bowl. Mix well with a spoon and that's our filling done!

Assemble the lasagna. Start with some sauce on the bottom of a 20x30 cm tray (around 1/4 of the total sauce). Arrange 1 layer of lasagna sheets, followed by half of the filling and another 1/4 of the butternut squash sauce. Repeat for another layer and finish with the remaining lasagna sheets and the remaining sauce.

Top with some more chopped cranberries and walnuts and a sprinkle of ground pistachios (optional).

Bake for 40 minutes or until soft.

Allow the lasagna to rest for 10 extra minutes before serving.