Ingredients:

  • 2 cups (280g) raw cashews, soaked in hot water for at least 30 minutes
  • 1/4 cup (60ml) water
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) nutritional yeast
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons fresh basil, chopped (optional)
  • 1 large eggplant (about 1 pound/450g), cut into 1/2-inch cubes
  • 2 zucchini (about 1 pound/450g), cut into 1/2-inch cubes
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, thinly sliced
  • 2 cups (approximately 230g) sliced mushrooms (cremini or button)
  • 4 tablespoons (60ml) olive oil
  • 1 teaspoon (5ml) Italian seasoning
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 (24-28 ounce/ 680-790g) jar of your favourite tomato sauce (passata is perfect)
  • 12-15 oven-ready lasagna noodles
  • 1 cup (115g) shredded vegan mozzarella cheese (optional, but adds a lovely cheesy top!)

Instructions:

  1. Soak the Cashews: Cover cashews with boiling water and let soak for at least 30 minutes.
  2. Prepare the Vegetables: Chop all the vegetables into uniform sizes.
  3. Roast the Vegetables: Toss vegetables with olive oil and spices. Spread on baking sheet and roast in the oven until tender and slightly caramelized.
  4. Make the Cashew Ricotta: Drain cashews and combine with other ingredients in a blender or food processor. Blend until smooth and creamy.
  5. Assemble the Lasagna: Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer noodles, cashew ricotta, roasted vegetables, and more tomato sauce. Repeat layers. Top with tomato sauce and vegan mozzarella (if using).
  6. Bake the Lasagna: Cover with foil and bake. Remove foil and bake until bubbly and golden brown.
  7. Rest: Let the lasagna rest before slicing and serving.