This one takes a bit of time, but it’s worth it! Please note that some advance planning is needed as the cooked vegetables are best if they rest in the fridge overnight to drain. This is a great make-ahead dish when you’re feeding a crowd – the portions are generous! Active time: 90 minutes Total time: 10 hours, including overnight resting of veggies For the cheese sauce 3 cups raw cashews 2/3 cup vegetable stock 2/3 cup fresh lemon juice 1 1/3 cups nutritional yeast 4 teaspoons sea salt 4 tablespoons Dijon mustard 6 cloves garlic 4 cups basil leaves For the lasagna 1 tablespoon olive oil 4 cloves garlic, minced 1 ½ yellow onions, finely chopped 2 zucchini, chopped 1 ½ pounds crimini mushrooms, chopped 2 red peppers, chopped 1 cup spinach leaves, chopped 1 package (454 g) GF brown rice lasagna noodles 3 cups marinara sauce 1…