Zucchini and Eggplant Lasagna
[Vegan, Gluten-Free]

For the Lasagna:

• 24 lasagna sheets (gluten-free if needed)

For the Tomato Sauce:

• 3 tablespoons extra virgin olive oil
• 2 large white onions, chopped
• 4 zucchini, cubed
• 2 eggplants, cubed
• 2 tablespoons oregano
• 2 tablespoons basil
• 2 tablespoons coriander
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 cup vegetable stock
• 2 28-ounce cans tomato sauce (you can use plain or flavored, just add less salt if it has salt already)

For the Cashew Ricotta:

• 1 cup raw cashews
• 2 tablespoons vegan yogurt or cashew cheese
• 2 tablespoons vegetable stock
• 2 fresh sprigs oregano
• A dash of olive oil
• Fresh cracked pepper to taste

For the Bechamel:

• 4-5 tablespoons vegan butter
• 3-4 tablespoons all-purpose flour
• 1 1/2-2 cups coconut milk or any non-dairy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Garlic powder, to taste