Autumn Harvest Lasagna with Basil Cashew Cheese

Ingredients
Basil Cashew Cheese

2 cups raw cashews, soaked for at least 2 hours

3 tablespoon nutritional yeast

juice of one fresh lemon

2 cloves garlic

1 teaspoon dijon mustard

1/2 cup water (or more if needed)

1 cup fresh basil

salt to taste
Autumn Harvest Tomato Sauce

1 carrot, juilienned

2 zucchini, chopped

1 red pepper, diced

1 cup cremini/portebella mushrooms, chopped

1 small onion

3 cloves garlic

1/4 cup white whine

1 28 ounce can whole Italian tomatoes
Other

1 package brown rice lasagna noodles, cooked according to directions

1 large eggplant

Fresh basil to top






Instructions

    Cashew Cheese: After soaking your cashews for 2 hours or more, rinse and place in high speed blender or food processor with remaining ingredients. Blend for 60 seconds until completely smooth. Taste and adjust with more salt or lemon. Should be lightly tart and cheesy. Set aside
    Prepare your eggplant layer: Preheat the oven to 400 degrees. Slice your eggplant into thin vertical strips and place onto baking tray with parchment paper. Salt liberally and cover tightly with tin foil. Bake for 10 minutes until eggplant is slightly softened. Set aside
    Prepare the sauce: In a large saucepan heat a small amount of olive oil over medium heat with onion and garlic. Add red peppers and carrots and sautee for 5 minutes. Add the zucchini and mushroom, stirring frequently. Pour in the wine and add the red pepper flakes, salt and pepper and stir. Add in the tomatoes, using your hands to crush the tomatoes. Bring to a simmer and let bubble on low for 20 minutes or so. Set aside to cool slightly
    Prepare the lasagna. Set your oven to 400 degrees. Scoop one cup of your pasta sauce onto the bottom of a casserole dish, topped with your cooked lasagna noodles. Spread cashew cheese on top of the noodles, topped with eggplant and more pasta sauce. Add another layer of lasagna noodles, more cashew cheese, eggplant and pasta sauce. Repeat steps until you run out of pasta sauce. The top layer should be a thick spreading of cashew cheese
    Bake in covered casserole dish for 30-35 minutes. Remove cover and allow to bake for 5 minutes more until lightly golden on the top.
    Allow to cool slightly before serving, top with fresh basil. Lasagna will keep fresh in an air tight container for 3-4 days.




source : http://purbodynutrition.com