Vegan Creamy Kabocha Squash Lasagna

1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
1/2 kabocha squash

4 cups vegetable broth

2 tsp thyme

2 tsp sage

12.3 oz tetra box firm tofu

2 tbsp lemon juice
1 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp pepper
1/2 tsp cayenne
1/4 cup unbleached flour
2 tbsp nutritional yeast
2 tbsp low sodium soy sauce (I used Japanese soy sauce)
9 lasagna ribbons

1 package Daiya nondairy cheddar cheese shreds

Heat olive oil in a frying pan and add onion and garlic. Cook over medium heat until onions are translucent.
Meanwhile, peel and cut the kabocha into 1/4″ x 3" slices (depending on the size of the squash) and place large sized slices in a large pot (I used a 6 quart pot), do smaller sized slices in a separate batch to cook for less time if desired. Pour in vegetable broth, 2 tsp thyme, 2 tsp sage, and bring to a boil then cook for 3-5 minutes until squash can be pierced with a fork. Remove the squash from the broth and set aside, saving the broth.
With a blender, pulse to process tofu. Add in lemon juice, salt, 1/2 tsp thyme, 1/2 tsp sage, pepper, and cayenne. Process to combine and blend in onion and garlic until smooth.
Pour 1/2 cup of the broth from boiling the squash into a larger measuring cup. Whisk in flour until dissolved. Pour remaining broth (about 3 cups) into frying pan that was used to cook onion and garlic. Simmer broth over medium heat and whisk in broth and flour mixture. Bring broth to a boil, whisking until thickened. Whisk in nutritional yeast and soy sauce. Remove from heat.
In the large pot that was used to cook kabocha, bring 3 quarts of water to a boil. Add in lasagna ribbons and cook for about 8 minutes. Drain and lay lasagna ribbons to cool on a cutting board or plates if desired.
Preheat oven to 350 degrees F. For easy pouring, transfer sauce into a 4 cup measuring cup. Line the bottom with a 9" x 13" pyrex with a thin layer of sauce. Place 3 lasagna ribbons, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons sauce, 1/2 of sauce, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons, half of sauce, and 1/3 of cheese. Bake for 20 minutes or until cheese is melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/
http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550