Yield: 4-6 servings
- 4 cups basic tomato sauce
- 7.8 ounces (220 grams or about 1 1/2 cups) raw cashew nuts
- 2 tablespoons nutritional yeast
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large zucchinis
- 2 large carrots
- 1/2 kabocha pumpkin
- 2 large red bell peppers
- 2 large green bell peppers
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- The day before you plan to make this, put the cashew nuts in a bowl and cover with water until completely submerged. Soak in the refrigerator overnight.
- The next day, drain the cashews reserving the soaking liquid and add the nuts to a blender or food processor along with 1/4 cup of the soaking liquid. Puree the nuts adding more soaking liquid a tablespoon at a time until you have a smooth bechamel about the consistency of custard (should be easily spreadable, but not runny).
- Add the nutritional yeast, nutmeg and salt and process until smooth.
- Preheat the oven to 400 degrees F (200 C).
- Use a mandoline or sharp knife to slice the zucchini, carrot and kabocha about 1/8″ thick. Remove the stem, seeds, and membranes from the bell peppers and cut them into segments.
- Toss the vegetables with the olive oil, salt and pepper to coat evenly. And then spread the vegetables out on baking sheets in a single layer (you’ll probably need 4 sheets). Roast the vegetables until they’re cooked through and just starting to brown (about 10-15 minutes).
- Turn down the oven to 350 degrees F (175 C)
- To assemble the lasagna, spread a layer of tomato sauce on the bottom of a 10-inch square casserole dish.
- Start with a layer of tomato sauce and then a layer of a firm vegetable such as carrot or zucchini, this makes it easier to serve.
- Continue alternating vegetables and tomato sauce, adding 2 layers of bechamel sauce at the 3rd layer of vegetables and the 6th.
- Finish with a layer of bell peppers.
- Bake the lasagna until the sauce is bubbly and the lasagna has set (about 20-30 minutes).