In a food processor, blend the tofu, soy milk, garlic, and salt and pepper to taste. This will be your vegan ricotta cheese. First make a layer of sliced squash, don't skimp, pile the slices right on top of each other until you can no longer see the bottom of the pan. I did a sprinkle of salt and pepper over the squash. Next, smear a thin layer of the cheese mixture over the squash. Then, layer some leaves of collard greens. I did a sprinkle of salt and pepper here too. Lastly, smear a think layer of tomato sauce. Repeat the process of layering again from the beginning. I ended up with 3 layers total, and topped it off with some more squash. After it's all assembled sprinkle some salt and pepper, olive oil, and lemon juice. Put in to a 350 degree oven and cook for 90 minutes.
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