Put the oven on 450F.
Start the tomato sauce. In a large skillet fry the onions and garlic on medium high heat until dark golden brown. Add the fresh tomato, the crushed tomatoes, the grated carrot, and the olive oil. Let that simmer on low-medium with the cover on. It will begin to thicken, keep the almond milk ready to add when you need to thin it out. That should take up to an hour to tone down the acidity.
Slice the eggplant, butternut squash, and summer squash. See pictures below if you need a guideline for cutting. You could either fry, sauté, bake, or broil them. I chose to use minimal oil on a large piece of wax paper on a cookie sheet and bake them on high heat in the oven. You will need a few cookie sheets, or to bake them right after another. They should take about 15-20 minutes on each side. When thats done, lower the oven heat to 350F in preparation for the lasagna.
In a high powered blender, blend all the garlic cream ingredients and put to the side.
In a lasagna pan, layer the noodles on the bottom and cover it with a few scoops of the sauce. Layer the butternut squash above that and then top it with more sauce, and then another layer of noodles. Use the eggplant for the next layer up, top it with sauce, and then layer more noodles. Repeat this with the last layer of summer squash.
Once the lasagna is perfectly layered and you have used all your vegetables, pour sauce generously over the top, and then pour the garlic cream from side to side. Feel free to add fresh basil leaves. This is how it will go in the oven.