Vegan Oil-Free Cheesy Lasagna with Creamy Basil Sauce

Ingredients

• 1 cup raw cashews (Soak them if you don't have a high powered blender like a VitaMix)
• 2-4 cloves garlic, peeled and minced (I'm a garlic lover and I use 4 big cloves)
• 1/4 cup fresh lemon juice
• 1/4-1/2 cup vegetable broth (or water)
• 2 cups loosely packed basil leaves
• 8 oz firm tofu (drained, not pressed)
• 1/2+ cup nutritional yeast
• 1 tsp salt (optional)
• 1 tsp onion powder (optional)
• 1 10oz package lasagna noodles (I use Tinkyáda brand brown rice pasta)
• 4 cups pasta sauce (I used about 1.5 jars (25 oz) of Trader Joe's Organic with Mushrooms Spaghetti Sauce to keep it oil-free)
• 3-4 cloves garlic, minced
• 2 1/2 cups onion, chopped 1/4"
• 2-3 cups zucchini, chopped 1/4"
• 3 cups cauliflower, riced
• 1-2 cups mushrooms, chopped 1/2" (I've used white, baby bello and cremini with good results)
• 2 cups spinach or other greens, chopped (baby kale and chard work well.)
• 2 patties pre-cooked veggie burger, crumbled (optional)
• 2 tsp oregano
• 1 tsp thyme