Preheat oven to 400° and cover 2 baking sheets with parchment paper.
Taking the eggplant, slice off the ends and then slice lengthwise into 1/2 inch slices. Arrange the slices on a cutting board and sprinkle 1-2 tsp salt over all of the eggplant, on each side. Let the eggplant sit for 10 minutes.
Cut the ends of the butternut squash, then cut the butternut squash in half. Use a spoon to remove the seeds and fleshy inside. Rub the butternut squash with 1 tbsp of olive oil on all sides, then sprinkle with salt and pepper. Place the squash on the baking tray and roast the butternut until it is soft and golden, about 30 minutes. After the squash cools, use a spoon to remove the squash from the skin, then mash the squash into smooth consistency.
Returning to the Eggplant, use a clean dish towel or paper towel to remove the excess moisture. Arrange the eggplant on the baking tray. (You may need an additional baking tray to roast all the slices). Roast the eggplant until soft and golden, about 25 minutes. Make sure to flip the eggplant halfway through.
In a medium sauce pan, oven medium heat pour 1 tbsp Olive oil, saute half the chopped onions until translucent, about 5 minutes. Reduce the heat to low, add 3 cloves crushed garlic and sauté for an additional minute. Pour 16 ounces of organic diced tomatoes into the sauce pan along with the fresh basil, 1 tsp Italian seasoning, salt and pepper. All the sauce to simmer for 25 minutes, stirring occasionally. After 25 minutes, blend the mixture until your desired consistency is reached.
In a medium pan, over medium-low heat pour 1 tbsp Olive Oil and add remaining chopped onions. Saute until translucent, about 5 minutes. Add 2 cloves crushed garlic and saute for an additional minute. Add chopped mushrooms and saute for 5-8 minutes, until soft. Then add the spinach, remaining Italian seasoning, red crushed peppers, salt and pepper and saute until spinach has wilted, about 2-3 minutes. Remove the heat from the pan and set aside for later.
Use the instructions above to make the vegan tofu ricotta.
Turn the oven to 350°. In a 9 x 13” baking dish, spoon 1 cup of the tomato sauce into an even layer. Lay 3 to 4 eggplant slices on top, followed by the butternut squash puree and the vegan ricotta, spread the layers evenly. Then, add the spinach and mushroom. Repeat the layers by adding another layer of eggplant, followed by the marinara sauce, butternut squash puree, vegan ricotta, and mushroom and spinach mixture. Finish the lasagna with 1 cup of Vegan shredded cheese. Bake for 25 minutes, or until the cheese has melted and the lasagna is hot and bubbling.