Eggplant and Zucchini No-Noodle Lasagna
[Vegan, Gluten-Free, Grain-Free]

For the Lasagna:

1. Preheat the oven to 400°F. Lightly coat two baking sheets with 1 tablespoon of the olive oil.
2. To prepare the eggplant and zucchini “noodles,” cut the tops and bottoms off the eggplant and zucchini. Slice them lengthwise into strips about ½ inch thick. Place them on the baking sheets and brush with 1 tablespoon of the olive oil.
3. Bake for 20 minutes, flipping halfway through the cooking time. Remove and set aside.
4. Turn the oven down to 375°F. Assemble the lasagna by spreading a thin layer of the marinara sauce across the bottom of a 11-by-7-inch baking dish. Place a layer of zucchini “noodles” on top. Spread a thin layer of the Cashew Cheese Sauce over the zucchini, followed by another thin layer of marinara sauce. Repeat the process, using the eggplant “noodles.” Continue repeating until all the “noodles” are used (about 4 layers).
5. Spread a thin layer of marinara sauce on top, and top with the tomatoes and basil. Drizzle with the remaining 1 tablespoon of olive oil, and sprinkle nutritional yeast, salt, and pepper on top.
6. Cover and bake for 20 minutes, until the lasagna begins to bubble. Uncover and bake for 15–20 more minutes, until the tomatoes are crispy. Let the dish sit for 10 minutes before serving. Enjoy warm.

For the Cashew Cheese Sauce:

1. Drain and rinse the cashews. Place the cashews in a blender. Add the nutritional yeast, lemon juice, mustard, olive oil, tamari, garlic, turmeric, and nondairy milk. Blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.