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For the squash marinara: Peel and cut the butternut squash in half lengthwise. Scoop the seeds out and cut into even sized chunks. Transfer to a baking tray with garlic cloves, rub with olive oil, season with salt, and bake for 30 minutes until soft. Blend with soy milk until smooth.
For the filling: While the squash is baking, peel and finely dice the onion. Drain and rinse the lentils. Roughly chop the sundried tomatoes and sage. Heat vegetable oil in a frying pan, add onion and salt, and sauté until soft. In a bowl, combine lentils, sundried tomatoes, sage, cooked onions, and squash marinara.
Cut the second butternut squash into thin slices.
For the béchamel: In a saucepan, melt plant-based butter, add flour and cook for a minute. Gradually pour in soy milk while whisking until thickened. Stir in bay leaves and nutmeg, season with salt and pepper.
Assemble and bake: Reduce oven temperature to 180°C fan. In a lasagne dish, layer lentil mix, lasagne sheets, squash slices, and béchamel. Repeat layers and finish with lasagne sheets and béchamel. Cover with foil and bake for 35 minutes.
For the crispy sage: Heat vegetable oil in a small pan, fry sage leaves until crisp, remove and sprinkle with flaky sea salt. Top the lasagne with crispy sage leaves and serve.