7.8 ounces (220 grams or about 1 1/2 cups) raw cashew nuts
2 tablespoons nutritional yeast
1 teaspoon nutmeg
1/2 teaspoon salt
2 large zucchinis
2 large carrots
1/2 kabocha pumpkin
2 large red bell peppers
2 large green bell peppers
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Directions
The day before you plan to make this, put the cashew nuts in a bowl and cover with water until completely submerged. Soak in the refrigerator overnight.
The next day, drain the cashews reserving the soaking liquid and add the nuts to a blender or food processor along with 1/4 cup of the soaking liquid. Puree the nuts adding more soaking liquid a tablespoon at a time until you have a smooth bechamel about the consistency of custard (should be easily spreadable, but not runny).
Add the nutritional yeast, nutmeg and salt and process until smooth.
Preheat the oven to 400 degrees F (200 C).
Use a mandoline or sharp knife to slice the zucchini, carrot and kabocha about 1/8" thick. Remove the stem, seeds, and membranes from the bell peppers and cut them into segments.
Toss the vegetables with the olive oil, salt and pepper to coat evenly. And then spread the vegetables out on baking sheets in a single layer (you'll probably need 4 sheets). Roast the vegetables until they're cooked through and just starting to brown (about 10-15 minutes).
Turn down the oven to 350 degrees F (175 C)
To assemble the lasagna, spread a layer of tomato sauce on the bottom of a 10-inch square casserole dish.
Start with a layer of tomato sauce and then a layer of a firm vegetable such as carrot or zucchini, this makes it easier to serve.
Continue alternating vegetables and tomato sauce, adding 2 layers of bechamel sauce at the 3rd layer of vegetables and the 6th.
Finish with a layer of bell peppers.
Bake the lasagna until the sauce is bubbly and the lasagna has set (about 20-30 minutes).
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