Instructions

1. Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper.
2. Roast the vegetables. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through.
3. Cook the lasagna noodles according to the package directions while the vegetables are roasting. Drain and set aside.
4. Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF.
5. Make the cauliflower cream sauce. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce
   and cashew parmesan. Mix well.
6. Make the cashew parmesan. In a blender or food processor, add cashew parmesan ingredients. Blend until smooth with a little texture.
7. Assemble the lasagna. Spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top
   the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle cashew parmesan on top.
8. Cover and bake for 30 to 40 minutes, or until hot and bubbling.
9. Remove from the oven and let stand for 10 minutes before cutting and serving.