Roasted Veggie Lasagna

Ooey, gooey, and delicious - this is my go-to dinner party pleaser. You can make it the day ahead and do the final bake just before your guests arrive (to a house that smells like awesome).

Get yourself:
1/2 lb of no-bake flat lasagna noodles (or, be awesome, and make your own)
2 medium eggplants
4 large zucchini
4 large yellow squash
2 large red bell peppers
1 large sweet onion
2 portabella mushroom caps (or 8 oz cremini mushrooms)
2 cups sage cashew cream
2 cups super simple pomodoro
2 cups vegan mozzarella shreds (optional, but delicious)
Preheat oven to 450. Lightly oil a 9x13 glass baking dish. Spray three or four large cookie sheets with oil.
First, you want to roast allllll of your veggies:

1. Slice up your eggplant, zucchini, squash, and onion into semi-uniform slices (meaning, try to get your eggplant slices about as thick as your squash about as this as your onion).
2. Brush all of your slices, along with your mushroom caps and your bell peppers, with olive oil. Lightly salt the eggplant.
3. Lay everything out on your cookie sheets (I generally need 4 cookie sheets and do it in two rounds in the oven)
4. Roast at 450 for 30-45 minutes, flipping at 15 minutes and every 15 thereafter.
5. Turn your oven down to 350 if you are baking the lasagna the same day.
6. When cooled, slice your red peppers and mushroom.

While your veggies are roasting make your two cups of sage cashew cream and your super simple pomodoro. Then in your baking dish, layer your lasagna noodles, veggies, and the two sauces in whatever way your heart desires. I have done it in every conceivable combination, and it always turns out delicious!
Store in fridge for a day or two, or bake right away at 350 degrees for 30 minutes covered and then 15 minutes uncovered until bubbling on the sides. (Note: if you do store it in the fridge, make sure you pull it out and let it warm to room temp before you bake it!)