Roasted Vegetable Pesto Lasagna

1

Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and eggplant with olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until tender.

2

Drain the soaked cashews. In a blender, combine cashews, nutritional yeast, lemon juice, salt, and 1/2 cup fresh water. Blend until smooth and creamy to create the 'ricotta'.

3

Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

4

Place a layer of noodles over the sauce. Spread a portion of the cashew ricotta over the noodles, then top with a layer of roasted vegetables and dollops of pesto.

5

Add a handful of fresh spinach, then top with marinara sauce. Repeat the layering process (noodles, ricotta, veggies, pesto, spinach, sauce) until ingredients are used, finishing with sauce on top.

6

Cover the dish tightly with foil and bake for 30 minutes.

7

Remove the foil and bake for another 10-15 minutes until the edges are bubbling and the noodles are tender. Let rest for 10 minutes before slicing.