Vegan Vegetable Lasagna

I have a feeling this lasagna is going to be on heavy rotation. It is delicious and surprisingly easy to make considering it's a lasagna and all! It even has mushrooms in it and I don't mind at all! And I am definitely not president of the mushroom lovers club, so that's saying something. There's lots of veggies therefore lots of nutrition :) but not only that, it's huge on flavour! It gets ya in the jowls, you know what I mean? haha Definitely try this recipe out! Vegan Lasagna  from 86 lemons Basil Cashew Cheeze Sauce
Ingredients ¼ cup vegetable broth or water (or more as needed)¼ cup fresh lemon juice½ cup nutritional yeast* (gives the cheese flavor)¾-1 tsp kosher salt (or to taste) + freshly ground black pepper½ tsp onion powder (optional)1 Tbsp Dijon mustard2 garlic cloves, peeled1½ cups fresh basil leaves (lightly packed)1 cup raw cashews, soaked in water for 30 mins or overnight

Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender and blend until smooth. 

Ingredients for Lasagna 

½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
salt, pepper to taste
1½ jars of pasta sauce (we used the White Linen variety)
1 box of oven-ready lasagna noodles (no boiling required)
Lemon Basil Cheeze Sauce (from above)
1½ cups cheddar Daiya cheese shreds

Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes.

Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.

Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.

Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.