For Cashew Cheese:

• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Water (as needed to achieve desired consistency)

For Veggie Filling:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 carrot, grated
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Additional Layers:

• Lasagna noodles

‍

‍1. Cashew Cheese:

• Drain and rinse soaked cashews.
• In a food processor, combine cashews, nutritional yeast, minced garlic, lemon juice, salt, and pepper.
• Blend until smooth, adding water gradually until the desired creamy consistency is achieved. Set aside.

2. Veggie Filling:

• In a large skillet, heat olive oil over medium heat.
• Sauté onions and garlic until translucent.
• Add zucchini, carrot, and mushrooms. Cook until vegetables are tender.
• Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10-15 minutes. Set aside.

3. Lasagna Assembly:

• Preheat oven according to lasagna noodle package instructions.
• Cook lasagna noodles according to package instructions.
• In a baking dish, layer lasagna as follows: a thin layer of veggie filling, a layer of lasagna noodles, a layer of cashew cheese. Repeat until the dish is filled, finishing with a layer of cashew cheese on top.
• Optionally, sprinkle nutritional yeast for an extra crunchy layer on top.

4. Baking:

• Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
• Remove the foil and bake for an additional 10-15 minutes or until the top is golden and the lasagna is heated through.

5. Serving:

• Allow the lasagna to cool for a few minutes before slicing and serving.

Enjoy your delicious dairy-free veggie lasagna with cashew cheese! Feel free to customize the recipe by adding your favorite vegetables or herbs or making it gluten free