Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it's cool enough to handle, crumble it into pieces (whatever size you like—they can be big crumbles or smaller crumbles).

Meanwhile, preheat the oven to 425 degrees. Cut the bulbous bottom off the butternut squash (the seeded part.) Slice the top off to ensure that it’s perfectly flat. Peel the butternut squash entirely. If the butternut squash is longer than 6 inches, slice it into two manageable pieces. Slice halfway through the butternut squash, just to the center (careful not to go further.) Spiralize the squash, using Blade A.

?Place a large skillet over medium heat and add in the olive oil, shallots, garlic, and brussels sprouts. Cook, stirring often, for 5 minutes or until sprouts mostly wilt. Set aside in a medium bowl.

?Heat the remaining oil in a large skillet over medium heat. Add the tempeh, thyme, rosemary, oregano, and black pepper. Cook the tempeh for about 5 minutes, stirring often, or until it's lightly browned, adding a little extra oil as needed. Add the soy sauce to the tempeh crumbles and cook for another 2 minutes. Add to the medium bowl with the Brussels sprouts and stir.

In a medium bowl, whisk together the ricotta, Parmesan and egg.

Arrange a layer of squash slices in the bottom of a 4.2 quart casserole dish, overlapping them as needed to create a complete layer. Add a layer of the cheese, then Brussels sprouts and tempeh mixture. Add a butternut squash layer, cheese layer, Brussels sprouts later and another butternut squash layer. Top with mozzarella cheese.

Cover the lasagna with foil and bake for 40 to 45 minutes or until squash is easily pierced with a fork and cheese has melted.

Remove the lasagna from the oven, remove the foil, and set aside to rest for 5 minutes, then carefully slice and serve.