Vegan Lasagna

Preparation Preheat the oven to 375°F (190°C).

Cashew Ricotta In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and black pepper. Blend until smooth, adding water as needed to achieve a creamy consistency. Set aside.

Vegetable Layers In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, sliced mushrooms, dried oregano, dried basil, salt, and black pepper. Cook until the vegetables are tender, about 10 minutes. Set aside.

Tomato Sauce In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir well and simmer for 10 minutes. Set aside.

Assembly To assemble the lasagna, spread a layer of tomato sauce on the bottom of a greased 9x13-inch baking dish. Arrange 4 cooked lasagna noodles on top. Spread half of the cashew ricotta mixture over the noodles, then top with half of the cooked vegetables and a sprinkle of vegan mozzarella cheese. Repeat the layers with another layer of tomato sauce, 4 lasagna noodles, remaining cashew ricotta mixture, remaining cooked vegetables, and another sprinkle of vegan mozzarella cheese. Finish with a final layer of tomato sauce, 4 lasagna noodles, and a generous sprinkle of vegan mozzarella cheese.

Baking Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and let the lasagna cool for a few minutes before serving.