Roasted Veggie Lasagna

One of my husband’s favorite foods is lasagna. Since switching to a plant based diet, I had not attempted vegan lasagna for him but finally did it! This is made with a homemade cashew ricotta, roasted veggies, cashew parmesan and a little vegan cheese but that part is totally not necessary! My husband absolutely loves this meal and that makes it a winner in my book!
Ingredients:

• 12 brown rice lasagna sheets
• 24 oz jar of organic marinara
• 1 can diced tomatoes
• 2 cups spinach, chopped

Roasted Veggies:

• 8oz pack of button mushrooms, sliced
• 2 peppers, any color, thinly sliced and halved
• 1 yellow onion, sliced and halved
• 1 tsp coconut oil
• 1 tsp sea salt

Vegan ricotta:

• 1 cup raw cashews, soaked for at least 2 hours
• 2 garlic cloves
• 2 Tbsp olive oil
• 2 tsp lemon juice (more if desired)
• 1 tsp black pepper
• 1 tsp salt

Cashew Parmesan:

• 1 cup raw cashews
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 3.5 Tbsp nutritional yeast (optional)

Directions:

1. Preheat oven to 400.
2. Cook lasagna noodles if needed according to package directions.
3. Clean and slice veggies. Spread out on an unbleached parchment paper lined baking sheet.
4. Put in the oven and roast for 20 minutes or slightly browned. Remove and set aside.
5. Make the vegan rictotta & parmesan.
6. For ricotta: add soaked cashews, garlic, lemon juice, olive oil to your high speed blender or food processor.
7. Process until smooth but still a little lumpy, scraping down the sides as needed.
8. Add the salt and pepper and puree to combine well.
9. For parmesan: Add all ingredients in a food processor or high speed blender until a fine meal or powder is formed. Set aside.
10. Reduce the oven temperature to 375.
11. Mix the marinara sauce and the diced tomatoes in a small bowl.
12. Using a 9×13 glass baking dish, spread a layer of sauce at the bottom of the dish.
13. Arrange one layer of lasagna noodles, spread a generous layer of the ricotta over the lasagna noodles. Top with a big handful of spinach, a decent layer of sauce, followed by a layer of the roasted veggies.
14. Repeat the above step 3 times until you finish with the last layer of noodles, reserving a little roasted veggies for the top layer.
15. Add the remaining vegges & the rest of the sauce over the top layer of noodles.
16. Seal the baking dish with foil or a baking sheet and bake in the oven at 375 for about 45 minutes until heated through and noodles are soft.
17. Remove the cover, sprinkle with a cup of cashew parmesan and add a light sprinkle of vegan cheese if desired.
18. Put back into the oven and bake for 10 more minutes.
19. Remove and allow to cool slightly before serving.
20. Enjoy!!