Butternut Squash/Cashew Crockpot Lasagna

1 Butternut Squash
10 Baby Carrots
2 Handfuls of Spinach
1C Raw unsalted Cashews
1/2C Unsweetened Vanilla Almond Milk
1 Zucchini
1.5 Bags of Mozz Veggie Cheese
2 Cans of Diced tomatoes with Italian Seasoning
1 Box Whole Wheat Lasagna Noodles
Food Processor and Crockpot
**I also added the leftover Dr. Fuhrman Kale Sauce (A whole bunch of Kale, steamed for about 20 minutes, 1/2 cup raw cashews, 1/2 cup plain soy milk--I used my almond, 2T onion flakes. I added a few dashes of garlic pepper and nutmeg. Put in food processor until creamy).

• Put the entire Butternut Squash in microwave for about 10 minutes. It will be hot when getting it out. Remove skin and seeds after you cut it in half, lengthwise. Then cut Butternut into pieces and place in food processor.
• Put Carrots in water and microwave them for about 10 minutes, when done, cut and put in food processor, no water.
• Add spinach, cashews and almond milk to food processor. Process until creamy. I left small chunks of Buttenut Squash.
• Cut Zucchini into pieces but don't add them to food processor.
• Spray Crockpot with non stick spray and add a little layer of Tomato and Italian seasoning to bottom.
• Add uncooked Whole Wheat Noodles, about 3 of them (I use a large 7qt crockpot). I just place them in sometimes broken, doesn't have to be perfect.
• Add a layer of the Butternut/veggie mixture
• Add a layer of Zucchini
• Add more tomatoes, not to much of the juice
• Add a layer of Veggie cheese.
• Repeat until you run out!

Cook on low for 2.5-3 hours.
I turn mine off and take lid off once done to let set and start cooling. Beware, it is very hot so be careful. Very yummy dish!
Enjoy!