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Vegan Roasted Veggie Lasagna


1 box chickpea lasagna sheets or regular, no boil sheets

3-4 cups of your favorite marinara

1 large eggplant

3 medium or 2 large zucchini

3 medium tomatoes

2 tsp dried parsley

1 tsp black pepper

4 handfuls raw, unsalted cashews

1 cup of water

1 package frozen spinach

1-1.5 cups non-dairy mozzarella shreds

Preheat oven to 400 degrees.

Thaw the spinach, draining out the water.

Slice the eggplant and zucchini, skin on, into thin pieces, lengthwise, and slice the tomatoes.

Place them in single layers on parchment lined baking sheets. Spray with baking spray and lightly salt the eggplant. Bake for 20 minutes and let cool.

In a high speed blender combine the cashews, parsley, pepper and water and purée until smooth. Combine with spinach and set aside.

Line a 9x13 baking sheet with 1.5 cups of marinara, and then place one layer of the noodles on top, breaking some pieces to fill the spaces. Spread 1/3 of the cashew-spinach mixture in an even layer, and then layer on half of the eggplant, zucchini and tomatoes.

Repeat these steps, starting with the noodles, a second time.

Lay one more set of noodles across the second layer of vegetables. Combine the rest of the cashew-spinach mixture with the rest of the marinara and spread it evenly across the top. Sprinkle generously with the mozzarella.

Cover the lasagna and place it in the refrigerator for a couple of hours or overnight.

Preheat the oven to 400 degrees again, and bake for 25-30 minutes. Let rest 5-10 minutes and then serve.




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