Vegan Lasagna with Veggie Sauce

INGREDIENTS

• 4 cups (1 L) cubed butternut squash, roasted until tender
• 1 can (540 mL) low-sodium chick peas, rinsed and drained
• 1/2 cup (125 mL) Hellmann's® Vegan
• 1/2 cup (125 mL) nutritional yeast seasoning
• 1 container (420 g.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
• 2 Tbsp. (30 mL) olive oil
• 2 packages (227 g) baby portobello or crimini mushrooms, diced
• 1 small onion, chopped
• 1 package (300 g) frozen chopped spinach, thawed and squeezed dry
• 1 large clove garlic, finely chopped
• 4 cups (1 L) jarred vegan pasta sauce
• 12 vegan, gluten free no boil lasagna noodles