Preheat an over to 180c

Prepare the white sauce, by create a roux by heating the oil and slowly adding the flour. Once all the flour has been added slowly add the cashew milk then you can add the nutritional yeast and thyme. Leave in the pan to keep warm.

Wash and blanche the spinach for 3mins. Remember to squeeze out as much water as possible once the spinach has been cooked. It seems a lot but it reduces down

Toast the pine nuts in a dry pan for 5mins

Dice the shallots and then fry them in a large pan for 5mins, dice the leaks and garlic and then add them to the pan. Cook for a further 10mins until nice and soft then add the raisins and toasted pine nuts. Cook for a further 5mins and then add a few large spoonfuls of the white sauce

Chop the top of the butternut squash into flat slices, keep the rest for another recipe!

Start layering! start with a small bit of the white sauce, filling, butternut squash slices then pasta sheets, repeat until your tray is filled

Cook in a 180c over for between 40-50mins

Let it cool and slice into portions