Classic Cheesy Vegan Lasagna

Preheat your oven to 375°F (190°C).

In a bowl, mix together the crumbled tofu, nutritional yeast, lemon juice, dried basil, dried oregano, garlic powder, salt, and pepper.

In a skillet, sauté the onion and garlic until they become soft.

Add the sliced zucchini, yellow squash, red bell pepper, and sliced mushrooms, and continue cooking for another 5 to 7 minutes, or until the vegetables are tender.

Stir in the marinara sauce and let it simmer for a couple of minutes.

In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, pepper, and almond milk. Blend until smooth and creamy.

In a 33x23cm baking dish, spread a thin layer of the marinara sauce on the bottom.

Lay down 4 cooked lasagna noodles on top of the sauce.

Spread half of the tofu ricotta on top of the noodles.

Add half of the vegetable marinara sauce on top of the tofu ricotta.

Repeat the layers by adding 4 more lasagna noodles, the remaining tofu ricotta, and the remaining vegetable marinara sauce.

Top the lasagna with the cashew cream sauce.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for another 10 to 15 minutes or until the cashew cream sauce has set and the lasagna is golden brown on top.

Let the lasagna cool for about 10 minutes before serving.