Preheat oven to 350°

Vegan Pesto

4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
¾ teaspoon salt
¼ t. pepper

1. In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts.

2. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.

Filling
3 cups cashews, soaked for 2-3 hours
3 cups water
1 Tb apple cider vinegar
½ cup nutritional yeast
¼ t. salt
vegan pesto from recipe above (approx 2 cups)

Spinach
1 cup sautéed chopped onions
1 lb frozen spinach, defrosted, drained, and water squeezed out
1 Tbs. chopped garlic

Sauce
1- 32 oz. Jar Marinara Sauce ( you can add sautéed veggies, garlic and white wine, optional)
1- box organic whole wheat or rice lasagna noodles
¼ cup chopped parsley

1 lb of your favorite vegan Mozzarella type cheese- optional
chopped parsley for garnish

Directions
1. Make pesto according to directions above.

2. For sauce, sauté an onion, garlic and yellow or green pepper in olive oil. When soft, add ¼ cup white wine.

3. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley.

4. Meanwhile, in food processor, pulse the cashews, water, vinegar, and salt.

5. When completely smooth and creamy, add the pesto. Pulse again until fully incorporated into cashew cream.

6. In cast iron pan, sauté the onions in olive oil until translucent.

7. Add the garlic and spinach, and cook for three minutes, then add a sprinkle of salt. 

Layering
1. Cover bottom of Lasagna pan with sauce.

2. Add a layer of noodles, then spread ½ of cashew pesto cream evenly over noodles, and ½ of spinach mixture.

3. Add ½ of vegan mozzarella, and then cover with sauce. Repeat with layer of noodles, cashew pesto cream, and  spinach, but end with another layer of noodles, and then a generous layer of sauce on top.

4. Cover with tin foil and bake for 45 minutes. Remove from oven, uncover and top with remaining vegan mozzarella cheese.

5. Return pan to oven and bake for another 15 minutes, until a fork pierced into noodles are soft, and cheese is melted. Garnish with fresh chopped parsley.

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