1 1/2 to 2-pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and ground black pepper
1/2 cup water
10-12 vanilla snaps crumbled
1/4 cup vegan margarine
1/4 cup all-purpose flour
3 1/2 cups soy milk
2 to 4 tablespoons brown sugar
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles (OR fresh lasagna noodles)
1/3 cup VEGAN Parmesan
optional: 2 1/2 cups vegan mozzarella cheese (go with Tofutti or Follow Your Heart)
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor/ blender. Add the brown sugar, and cookies and blend until smooth.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in salt and pepper. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of Tofutti/Follow Your Heart mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle some crushed up vanilla snaps, Vegan Parmesan and mozzarella cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.