Make the tofu sauce by simply blending all the ingredients together. Transfer to a jug or gravy pot and set aside.

Next, prepare the squash sauce. In the same blender used for the tofu sauce, blend cooked squash* with soy milk, salt and smoked paprika until smooth and creamy. In a large pan or wok mix the oil with flour, then add the blended mixture a bit at a time until all combined. Turn on the heat on medium and stir the sauce until it thickens (5-7 minutes).

Remove around 100 g of sauce (½ cup) to top the bake later. And set aside.

Cook the pasta in abundant salted water 2 minutes short than cooking time on the package.

Meanwhile add vegetable oil and fresh sage leaves teared into 2-4 pieces to a small bowl and stir well to evenly coat the sage in oil.

Drain the pasta and add it to the squash sauce. Coat it evenly then spread around ½ of the amount on a 1.4L lasagna dish.

Pour ½ of the tofu sauce on top of the first pasta layer then sprinkle with a few leaves of sage.

Top with the remaining pasta, followed by the leftover squash sauce that we have put aside, the remaining tofu sauce and the the butternut squash cubes (if using).

Finish with oil coated sage leaves and a generous sprinkle of chilli flakes.

Bake in a 200°C (375° F) preheated oven for 25 to 30 minutes.

Set the grill mode for another 2-5 minutes, until the sage turns crispy and the squash cubes are golden.

Cut into portions as serve the vegan squash and sage bake straight away.