Light-Sagna (Healthy Lasagna That's Also Vegan) | Richard Blais

Preheat the oven to 350˚F. For the cauliflower "bechamel," in a microwave-safe bowl, steam the cauliflower with a little bit of water until tender, about 10 minutes. Transfer to a blender with the nutmeg, salt, pepper and nutritional yeast, and puree until thick and smooth. Let cool. 

In a pan with olive oil, cook the onion, garlic and plant-based ground meat for 4 to 5 minutes. Stir in the marinara sauce and let cool. 

Mix the oregano and parsley with the cashew cheese. 

To assemble the lasagna, coat a 9-by-13-inch baking dish with olive oil. Layer the lasagna beginning with half of the meat sauce, then half of the "bechamel," half of the cashew cheese, the eggplant, and then finish with layers of the remaining meat sauce, "bechamel" and cashew cheese. Bake for 1 hour, then serve in the baking dish, sprinkled with chopped parsley and the basil.