• Cook lasagna noodles according to package instructions.
• Drain and rinse noodles with cold water and lay on parchment paper to prevent sticking.
• Steam frozen cauliflower and cashews for 10-15 minutes in a steaming basket or until cauliflower is tender.

Nutty "Parmesan"

• While noodles and cauliflower are cooking, add brazil nuts, salt, basil, and garlic to a food processor fitted with an S blade and pulse until the ingredients resemble finely grated parmesan cheese.
• Scrape mixture into a small bowl and set aside.

Veggie "Ricotta"

• One the cashews and cauliflower are steamed, add them to the food processor with the nutritional yeast, water, lemon juice, salt, onion powder, garlic powder, parsley, oregano, and basil and pulse until the mixture resembles the texture of ricotta cheese. Add water, 1 tablespoon at a time if necessary.
• Add baby greens and pulse until chopped and mixed.
• Scrape the mixture into a medium bowl and set aside.

Lasagna

• Preheat oven 350ºF.
• Add kidney beans and 1 cup of pasta sauce to the food processor and pulse until mashed.
• Scrape the mixture into a medium bowl and set aside.
• Spread approximately 1 cup of pasta sauce in the bottom of a 9x13-inch baking dish and cover with 3 lasagna noodles.
• Spread ⅓ of Veggie "Ricotta" over the noodles.
• Spread ⅓ of mashed bean mixture over Veggie "Ricotta".
• Spread ¼ of remaining pasta sauce over bean mixture.
• Sprinkle with ¼ of Nutty "Parmesan" and Daiya cheese and top with 3 lasagna noodles.
• Repeat steps 3-7 two times then spread remaining pasta sauce over top noodles and sprinkle with the remaining Nutty "Parmesan" and Daiya cheese.
• Cover dish with aluminum foil and bake for 45 minutes at 350ºF.
• Remove foil and bake uncovered for an additional 10 minutes.
• Allow to rest for 10 minutes before serving.