Roasted Vegetable and Spinach Pesto Lasagna

A beautiful vegan take on lasagna starring spinach pesto, cashew cream cheese (that actually tastes like cheese) and plenty of fresh vegetables. Guaranteed to satisfy even the hungriest belly.

2 cups cashews (soaked for about 2 hours and drained)
½ cup water
½ tsp garlic powder
1 tsp salt
Juice of 1 lemon
1 tsp nutritional yeast
4 cups spinach or kale, ripped with stems removed
2 cloves garlic
2 tsp nutritional yeast
⅓ cup olive oil
pinch of salt and pepper
1 small butternut squash
1 large sweet potato
2 medium zucchini
3 tsp olive oil
3 tomatoes, sliced

View the full recipe at Whole Food Bellies →