Preheat the oven to 400 degrees F and lightly oil a baking sheet.

Peel and chop the butternut squash, then add to the pan and drizzle with a little olive oil.

Toss to coat the squash, then sprinkle with salt and bake for 25-30 minutes, until tender and golden.

Remove from oven. Lower the oven temperature to 375 degrees.

Transfer cooked squash to a food processor, along with the non-dairy milk, salt, nutmeg and pepper and blend until smooth and creamy.

Transfer to a bowl and set aside.

While the squash is roasting in the oven, prepare the Vegan Ricotta.

Steam the chopped kale in a large pot with a steamer basket (about 2 cups of water on the bottom) for about 10 minutes on medium-high heat, or until tender.

Season with a little salt and set aside.

Bring a large pot of water to a boil, then cook the lasagna noodles according to package instructions.

Drain, then rinse in cold water.

In a 9x13 inch baking dish, place about ¾ cup of the squash mixture over the bottom.

Place a layer of noodles (3 or 4 noodles), then add ½ of the ricotta mixture, in spoonfuls.

Layer ½ of the kale, then about a cup of the butternut squash sauce.

Repeat with another layer of noodles, then the rest of the ricotta, the rest of the kale, another cup of butternut sauce.

Finish with a layer of noodles and the rest of the butternut sauce.

If desired, add a bag of non-dairy mozzarella to the top.

Cover tightly with foil and bake for 25 minutes (at 375 degrees).

Sprinkle lasagna with chopped parsley, if desired and serve.