A vegan and grain-free eggplant lasagna that features layers of creamy cashew basil ricotta, bubbly tomato sauce, and tender eggplant slices. This dish is easy to make and bursts with incredible flavors, making it a heavenly choice for a meal.
1: Prepare cashew basil ricotta.
2: Slice eggplant and grill or roast until tender.
3: Layer grilled eggplant, cashew basil ricotta, and tomato sauce in a baking dish.
4: Repeat layers until all ingredients are used.
5: Bake until bubbly and heated through.
