Plant-based Vegetable Lasagna with Cashew Ricotta and neat Italian

Directions

1. Preheat the oven to 425 degrees.
2. Prepare the neat Italian mix according package instructions for crumbles.
3. Make the cashew ricotta by draining and rinsing the soaked cashews. In a Vitamix or other high speed blender, blend together the cashews, water, lemon juice, salt, vinegar, and mustard. Blend for 2 minutes, until completely smooth.
4. In a skillet, over medium heat, heat the oil. Add the onions and cook for 2-3 minutes. Then add the garlic, carrots, and zucchini. Sauté for 5-7 minutes, until the veggies begin to soften. Season with salt and pepper to taste. Add the spinach and cook until wilted, about 2 minutes.
5. Spray a 9” x 9” baking dish with non-stick spray.
6. Place 3 lasagna noodles on the bottom of the dish. Spread a thin layer of marinara sauce evenly over the noodles. Spread one cup of the cashew ricotta over the sauce. Top with half of the veggies and half of the neat Italian cooked crumbles.
7. Add another layer of sauce, 3 more lasagna sheets, then another 1 cup of the cashew ricotta. Top with the other half of the vegetables and the remaining neat Italian. Add another layer of 3 lasagna noodles and another layer of marinara.
8. Cover the prepared lasagna with parchment paper.
9. Bake covered for 30 minutes, rotating once.
10. Sprinkle the top with nutritional yeast and shredded, fresh basil.
11. Let cool for about 10 minutes before serving. Enjoy!