Veggie lasagna with cashew cheese spread

Ingredients

Cheese spread
1 cup raw cashews, soaked in water for 30 mins 
2 garlic cloves, peeled and minced
1/4 cup lemon juice
1/4 cup water 
1.5 cups fresh basil leaves 
1/2 cup nutritional yeast

Lasagna
8 lasagna noodles
1 jar pasta sauce 
3 cloves of garlic, peeled and minced
1 yellow onion, diced
2 small zucchini or 1 large zucchini, chopped
1 cup mushrooms, sliced
1 red pepper, chopped
1 cup spinach
1-2 cups daiya cheese (optional)

Directions

• To make the cheese spread, combined all ingredients in a food processor and process until completely smooth. Set aside for later.
• Cook lasagna noodles according to package directions. Meanwhile, saute onion and garlic in a large pan over medium heat until the onion starts to soften. Then add zucchini, mushrooms, and red pepper. Saute on medium-low heat for about 10 minutes. Add spinach and cook for about 2 minutes. 
• Layer the bottom of a casserole dish with pasta sauce. Add 3 lasagna noodles lengthwise and one at the top to cover the entire dish. Spread half of the cheese spread over the lasagna noodles. Add half the vegetables and another layer of pasta sauce. Repeat a layer of noodles, cheese spread, vegetables, and pasta sauce. Sprinkle cheese on top.
• Cover and bake at 400 degrees F for 45 minutes. Remove tinfoil and broil for an additional 5 minutes or until the top just begins to brown.