Vegan Vegetable Lasagna

In a large saucepan, heat olive oil and sauté diced onions until translucent. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried basil, oregano, and a pinch of sugar to balance acidity.

Simmer the tomato sauce for 15-20 minutes, stirring occasionally. Season with salt and black pepper to taste. The sauce should be thick enough to coat the back of a spoon without being too watery.

Prepare vegan béchamel by whisking plant-based milk with flour and nutritional yeast in a saucepan over medium heat. Cook until thickened, stirring constantly to prevent lumps. Season with nutmeg, salt, and white pepper.

Cook lasagna noodles according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Alternatively, use no-boil lasagna sheets for easier assembly.

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. This prevents the noodles from sticking and adds flavor from the bottom layer up.

Layer lasagna noodles over the sauce, followed by cashew ricotta, roasted vegetables, vegan béchamel, and marinara sauce. Repeat layers twice more, ensuring even distribution of all components.

For the final layer, top with remaining sauce and drizzle with vegan béchamel. Cover tightly with aluminum foil to trap steam and ensure the lasagna cooks evenly without drying out.

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes until the top is golden and bubbling. The edges should be slightly crispy and caramelized.

Remove from oven and let rest for 15-20 minutes before slicing. This crucial step allows the layers to set properly and makes cutting clean, beautiful portions much easier.

Garnish with fresh basil leaves and serve with a mixed green salad dressed in balsamic vinaigrette. Each slice should showcase distinct, colorful layers of vegetables and creamy cashew ricotta.