Preheat the oven to 450 degrees F.
Toss together the eggplant, mushrooms, 2 tablespoons olive oil, garlic, red pepper flakes and 1/2 teaspoon salt. Spread onto a baking sheet and roast, about 30-35 minutes, stirring halfway through. The eggplant should be tender with most of the juices evaporated. Remove and set aside.
While the mushrooms are cooking, place the cauliflower, cashews and 1 teaspoon salt in a saucepan and cover with water by 3 inches. Bring to a boil, then reduce heat to medium, cooking mixture until cauliflower is very soft and falls apart when touched with a fork, about 20 minutes. Drain and let cool slightly.
While the cauliflower is cooking, make the noodles. Very thinly slice the zucchini into strips. You can do this using a mandolin, a vegetable sheet slicer or a sharp knife. The slices should be no longer than the length of your pan, about 12-13″; cut them if needed. If using the vegetable sheet slicer, use the thin blade.
Lay zucchini strips on a paper or kitchen towel and sprinkle with salt. Let sit for at least 10-15 minutes until the zucchini starts to “sweat,” where water will be drawn to the surface. Pat the zucchini dry and set aside.
When the cauliflower is just cool enough to place in a blender, add the cauliflower and cashew mixture to a food processor or blender along with 3 tablespoons oil and 2 tablespoons water. Puree until very smooth, scraping down the sides as needed. Season with more salt and pepper to taste, if needed. Stir in the chopped basil and set aside.
Time to assemble! Reduce the oven heat to 375 degrees F with an oven rack in the middle position. Lightly grease a 9×13″ pan and spread tomato sauce in a thin layer to cover (about 1 cup). Place zucchini noodles in a single layer, you may have to cut them to get them to fit. Spread a little more than 1/3 of the cauliflower-ricotta mixture over the noodles, followed by 1/2 of the cooked eggplant and mushrooms.
Repeat with another layer of sauce, zucchini, a little more than 1/3 of the cauliflower mixture, remaining eggplant mixture. Finish with a final layer of zucchini noodles and remaining tomato sauce. Place remaining cashew mixture in the fridge for now. Cover the pan with aluminum foil and bake for 45 minutes. Remove lasagna from oven and remove foil. Dollop remaining cashew ricotta on top (or spread in an even layer). Let cool for ~20 minutes before slicing, so it doesn’t become a soupy mess.
Right before serving, drizzle with remaining tablespoon olive oil and fresh basil leaves, if desired. YUM.

Zucchini Lasagna (Vegan and Gluten-Free!)

Ingredients

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