Heat olive oil in skillet and add butternut squash
Saute for 6-8 minutes and then add 1/4 cup water and let cook until tender and water is evaporated
Add mushrooms and seasoning blend and continue to cook until softened
Remove from heat and set aside
Melt vegan butter in sauce pan
Add flour and whisk until smooth
Slowly pour in cashew milk while whisking
Add nutritional yeast, garlic powder and salt and simmer until thickened
Remove from heat and set aside
Assemble in a 9x13 casserole dish by adding 1 1/2 cups of marinara to bottom of dish. Layer with 4-5 noodles, 1/2 of the Alfredo, 1/2 of the filling, and 1 cup of marinara. Repeat.
Top with noodles and remaining marinara, cover with foil and bake at 375 for 45-60 minutes
Remove foil, add vegan cheese and bake until melted
Let rest for 15 minutes before slicing