Vegetable Lasagna with Lemon Basil Cashew Cheese

Over the past year I've made this a few times for my family since it's easy to throw together, makes a ton of food, and everyone always enjoys it. Not long ago I passed the recipe onto a friend who also had huge success with this lasagna. I finally decided to post it after giving a slice to another one of my good friends, Diego, and received nothing but rave reviews in return.

Lasagna:
1 box of bake-ready lasagna sheets
1 large jar of tomato basil sauce
Olive oil or coconut oil
2 medium zucchini
1 medium yellow squash
1 large spring onion, bulb and greens (or a regular onion if you don't have a spring onion)
2 garlic cloves
1/2 cup frozen spinach (or fresh, I happened to have frozen on hand)

Lemon Basil Cashew Cheese:
1 cup raw cashews
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup water, or more as needed
3/4 cup fresh basil leaves, lightly packed
1/2 cup nutritional yeast
Pinch of salt

Preheat the oven to 375°F.

Cut the zucchini and the yellow squash into thin half moons. Saute in a pan with some olive oil or coconut oil until tender. Set aside in a bowl.

Saute the onion and garlic in some olive oil or coconut oil for 2-3 minutes, until almost translucent and fragrant. Set aside in a seperate bowl from the sqaush.

Saute the spinach until all the water has cooked out, add it to the same bowl as the onion and garlic and stir until the three ingredients are well incorporated.

In a food processor add the ingredients for the cheese and pulse until smooth.

Prepare a casserole dish by spreading 1 cup of sauce on the bottom of the dish, adding your layer of lasagna noodles. Spoon over some squash and sauce, followed by a layer of noodles. Next layer on the cheese and onion-spinach mixture, followed by noodles. Repeat until you're out of ingredients. Top the last layer of noodles with sauce.

Bake for 45 minutes with a cover or tin foil, then remove foil and broil for 2-3 minutes if you like the top noodles a little crunchy. Let sit for 15 minutes before serving. And if you're into nutritional yeast as much as I am you can dust each piece with a little bit of it.