Ingredients

Vegetables

2 eggplants, sliced to 1/2 inch slices, the long way
4 portobello mushrooms, sliced through the middle to make circles
2 zucchinis, sliced to 1/2 inch slices, the long way
1 sweet potato, peeled, sliced to 1/2 inch slices, the long way
Olive oil
Salt

“Ricotta”

2 cups cauliflower florets
1 1/2 cups raw cashews
Salt and pepper
1/4 cup olive oil

Tomato Sauce

4 cups crushed tomatoes
1/4 cup fresh basil
3 tbs olive oil
2 garlic cloves
1/2 tsp salt
1/4 tsp red pepper flakes

Method:

“Ricotta”:

Meanwhile, bring a large pot of water to boil. Add cauliflower, cashews and 2 tbsp salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain in a colander and let cool slightly.

Vegetables:

Pre-heat the oven to 450f/230c. Lay eggplant on one baking pan lined with baking paper. Drizzle with olive oil and sprinkle with salt. Bake eggplant in oven until browned. If there are thicker pieces let them cook longer than the others until they are browned. Repeat with the sweet potatoes. For the portobello mushrooms and zucchini, prepare the same way as the eggplant and sweet potatoes but only cook until softened but not too long. Set aside.

Process cauliflower mixture, 3 tbsp oil, and 1/4 cup water in a clean dry food processor until smooth, scraping down sides of bowl as needed, about 2 minutes (mixture will be slightly grainy). Season with salt and pepper to taste. Set 1/2 cup aside for topping.

Sauce:

Process all sauce ingredients in food processor until smooth, scraping bowl down as needed. Set aside (can be refrigerated up to 1 day)

Lasagna:

Heat oven to 375f/190c.
Grease a 13×9 oven to table dish.
Spread 1 1/3 cups tomato sauce on the bottom of dish.
Arrange 4 slices of eggplant on top.
Spread 1/3 of the “Ricotta” over the eggplant.
Lay a layer of the zucchini and pour 1 1/3 cups of the tomato sauce over.
Lay a layer of the mushrooms.
Then 1/3 of the “Ricotta”.
Then a layer of the sweet potatoes and top with some of the tomato sauce and 1/3 of the “Ricotta”.
For the last layer, lay the rest of the eggplant slices and cover completely with the rest of the tomato sauce.
Cover the dish with aluminum foil and bake until the edges are bubbling and most of the liquid has been absorbed, 45-50 minutes. Rotate dish halfway through baking. When ready to serve dollop lasagna 8-10 spoonful’s of the reserved “Ricotta” and let cool for 2 minutes. Drizzle with olive oil and sprinkle with 1 tbsp. of chopped basil.