Moussaka-inspired Eggplant Lasagne - Vegan Recipe

Ingredients

• 8 large lasagne sheets (gluten-free if needed)
• 3 medium zucchini
• 2 medium eggplant
• [Tomato walnut sauce]
• 2 tablespoons olive oil
• 2 brown onions, peeled and finely diced
• 1/4 teaspoon salt
• 1 medium carrot, finely diced
• 1 cup walnuts, very finely chopped*
• 1 tablespoon balsamic vinegar
• 4 cloves garlic, peeled and crushed
• 750ml jar passata
• 2 teaspoons dried Italian herbs
• 1 x 400g can crushed tomatoes
• [Cashew cheese sauce]
• 2 cups raw cashews, soaked in boiling water for 1 hour
• 2 cloves garlic, peeled and crushed
• 1 tablespoon lemon juice
• 1/4 cup nutritional yeast
• 1/3 teaspoon fine salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup water
• 1 teaspoon white miso (optional)