• Ideally, soak cashews in some water for at least an hour.
• Meanwhile, use a mandoline slicer to cut fine sheets (about an 1/8 inch thick) out of the eggplant, zucchini, and yellow squash. Don't worry about peeling them, just cut the ends off.
• Preheat the oven to 375 degrees Fahrenheit.
• Oil a 9x13 inch pan, preferably 3 inches tall. I used a 2" tall pan and made a mess of my oven! Go ahead, if you like living on the edge!

Sauce Prep

• Puree all of the tomato sauce ingredients in a processor except for the green pepper, onion, mushrooms, and baking soda.
• Once the sauce is smooth, add the green pepper, onion, and mushrooms. Pulse a few times or until the veggies are chopped up, but still chunky. They will look like a small dice. Add the sauce to a medium bowl.

Vegan Ricotta

• Rinse out your processor and now it's time to add the ricotta ingredients.
• Add the cashews (drained, if you soaked them) and all of the other ricotta ingredients to the processor. Process until smooth (or leave a little chunkiness, if desired).

Assemble

• Start by adding tomato sauce to the pan in a thin layer.
• Add one layer of uncooked lasagna noodles.
• Add a thin layer of ricotta and tomato sauce.
• Add a layer of one of the veggie sheets (i.e. eggplant).
• Repeat until you have one layer of each veggie and two layers of pasta.
• Top with the last of the sauce, and some nutritional yeast.
• Cover the pan with aluminum foil and bake for 40 minutes.
• Remove the aluminum foil and bake an additional 15 minutes.
• Remove from oven, cut into 12 pieces, and enjoy immediately or as leftovers!