Dairy-free Lasagna with Pesto Cashew Cheese

Preheat oven to 350 F.

Press spinach and tofu with paper towels until they are as dry as possible. Mix spinach and tofu together in a medium bowl. Add pesto and oregano into the bowl and mix again. Set aside.

Place olive oil in a sauté pan and heat over medium heat. Add onions and sauté until translucent. Add vegetables (zucchini, carrots, bell pepper, mushrooms) and cook for 3-5 minutes. Add salt to taste (keep in mind the salt content of the sauce). Set aside.

Using a 9×13 glass casserole dish, layer 1/4 cup of tomato sauce, then 1 layer of noodles, 1/4-1/2 cup of tofu mixture, and then sprinkle with 1/2 cup veggies. Continue to layer in this pattern. You should have approximately four layers ending with lasagna noodles. Top with 1/4 cup -1/2 cup of tomato sauce (ensure noodles are completely covered but you should be able to see the noodles through the sauce).

Place foil on the casserole and bake for 30-35 minutes. While lasagna is baking, make the cashew cheese. After baking, drizzle lasagna with cashew cheese and additional pesto. Serve warm.

For the cashew cheese:

Soak cashews in 2 cups of water for four or more hours. They can be soaked overnight.

Drain cashews. Add cashews into a high-speed blender with the remainder of the cashew cheese ingredients (except salt). Blend for 1 minute or until smooth and creamy. Add salt to taste.