Spring Vegetable Lasagna - Delicious Living

Ingredients

• CASHEW-BASIL RICOTTA
• 2 cloves garlic, peeled
• 1½ cups raw cashews, soaked in water overnight, drained
• ¾ teaspoon sea salt
• 2 tablespoons fresh lemon juice
• ½ cup packed fresh basil leaves (one 2 /3-ounce package)
• 1 (14-ounce) package firm (not silken) tofu, drained
• ¼ cup nutritional yeast flakes
• 1 pound grated vegan mozzarella cheese, such as Go Veggie! Mozzarella
• 1 pound asparagus, cut into 1-inch lengths
• 4 cups small broccoli florets
• 3 tablespoons extra-virgin olive oil, divided
• 3 large cloves garlic, minced
• 10 cremini or button mushrooms (about 9 ounces), thinly sliced
• 2 large roasted and peeled red bell peppers, cut into 1x½-inch slices
• 2 (10-ounce) boxes frozen chopped spinach, thawed
• 1 bunch scallions, thinly sliced (white and green parts)
• 1½ teaspoons sea salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1/8 teaspoon cayenne pepper
• ¾ pound no-boil lasagna noodles