One Pot Vegan Eggplant Lasagna Recipe by Tasty

Ingredients

• 2 cups raw cashews
• 1 cup extra virgin olive oil
• 1 cup fresh basil leaf, lightly packed
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 1 clove garlic, roughtly chopped
• nonstick cooking spray
• ¼ cup extra virgin olive oil, plus 2 tablespoons, divided
• 2 ½ lb eggplant, cubed
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 small yellow onion, finely chopped
• kosher salt, to taste
• freshly ground black pepper, to taste
• ½ cup dry white wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 28 oz crushed tomato, 1 can
• 8 oz vegan "no-boil" lasagna noodle, broken in half
• 2 cups shredded vegan mozzarella cheese
• fresh flat-leaf parsley, finely chopped, for garnish
• garlic bread, for serving