A delicious plant-based eggplant lasagna bake made without noodles and dairy, featuring fluffy basil cashew ricotta and layers of savory goodness. Perfect for a cozy weekend dinner.
1: Soak your cashews in the morning.
2: Prepare the eggplant and layer it in a baking dish.
3: Make the basil cashew ricotta.
4: Assemble the lasagna with eggplant and cashew ricotta.
5: Bake until heated through and serve.
