1. Make cashew cream:

Combine  in a vitamix or food processor

1/2c. raw caschews

4oz firm or soft tofu

1c. hot water

1/2c  parsley, include stems

3 cloves garlic peeled

Blend above  on number 2-3 until it becomes a creamy sauce. Set aside.

2. Make  tomato sauce. Or you can use a large quart jar of spaghetti sauce .

1 jar classico spaghetti sauce or 4c homemade sauce

This is my sauce:

Chop and saute in instant pot in 1/4c of water:

1 small diced onion

1 carrot washed, sliced or diced,

2t. minced garlic.


1c. sliced, fresh or canned mushrooms,

1c. halved artichoke hearts packed in water only.

15oz can stewed tomatoes that I’ve first chopped.

Add 1/4c sliced olives

Sauce is done but I like to use an emersion blender  to blend until chunky. Set aside next to caschew sauce.

3. Slice l med zucchini  into 1/4" rounds

Slice medium eggplant into ½" rounds

Lay both on lightly sprayed (like PAM) broiler pan. Sprinkle lightly with salt (opt). Broil til golden but not black. No need to turn over.

4. Take out 13x9 pan and 9 lasagna noodles. Best is De cecco brand. They are thin.

Do not boil lasagna noodles.  Use 9 noodles for whole recipe. (three in each layer) Be sure you use enough sauce to cover noodles on sides as the noodles soak up sauce. Otherwise boil noodles just until al dente.

Lets make our lasagna

In a 13x9 pan lay 3 noodles or 4 if long skinny ones. My favorite are

A layer of  eggplant

Cover with a third of caschew and spaghetti sauces

A layer of zucchini, repeat ending with sauces.

Cover with foil. Bake  350 for 40min.