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Roasted Vegetable Lasagna with Spinach Pesto

Yields1 Serving

sweet potato

 1 tsp Olive Oil
 1 cup Fresh Spinach
 ½ Medium-sized Zucchini
 ½ Small Sweet Potato
 1 Tomato, sliced
 ¼ Small butternut squash
 1 oz Cashews soaked for 2 hours and drained
 1 Mashed clove of garlic
 1 tsp Nutritional Yeast
 ¼ cup Water
 ¼ tsp Garlic Powder
 1 tbsp Lemon Juice
 2 tbsp Olive Oil
 1 pinch Salt & Pepper
1

Preheat the oven to 450 °F and line baking sheets with parchment paper

2

Add the drained cashews to a blender along with 1⁄2 cup water, salt, garlic powder, lemon juice and 1 tsp. of nutritional yeast. Blend until well combined

3

Empty into a small bowl and set aside

4

Wash the blender and dry thoroughly.

Now add the spinach, garlic cloves, 2 tsp. nutritional yeast, salt, pepper, and 1/3 cup olive oil

5

Peel and remove seeds from butternut squash. Cut the sweet potato and butternut squash into 1⁄4 inch thick slices. Slice zucchini lengthwise

6

Place these vegetables on the baking sheet and season with olive oil, salt, and pepper

7

Bake for 20 minutes

8

Let them cool for 10 minutes

9

Grease the baking dish and begin to arrange the lasagna. First, layer the bottom with sweet potato slices, then add pesto and then the cashew mixture

10

Add layers of each vegetable and use the same amount of pesto and cashew mixture between the vegetable layers

11

Spread the remaining pesto and cashew cheese mixture over the top and bake for 30 minutes

12

Serve and enjoy

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories581
% Daily Value *
Total Fat 43.6g56%
Total Carbohydrate 36.8g14%
Protein 10.38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.