• Preheat oven to 425 degrees F. Place the vegetables on a large baking sheet (may need two depending on size) and drizzle with olive oil, garlic and salt and pepper. Use your hands to coat the sheet well, making sure the vegetables are well coated.
• Bake for 30-35 minutes until vegetables are well cooked and tender, stirring halfway through. Remove and set aside.

Make the Ricotta

• Add the cauliflower and cashews to a medium saucepan and cover with water. Bring to a boil and simmer for 20 minutes until very soft. Drain and place in a blender or food processor along with the salt, olive oil and lemon juice. Blend until very creamy, scraping down the sides as needed.
• Add in the basil and spinach and pulse a few times to combine.

To assemble

• Reduce oven to 375 degrees F. Spread a heaping cup of marinara sauce in the bottom of a 9x13" casserole dish, then cover with 4 lasagna noodles. Depending on the shape of your dish, you may have to break the noodles to evenly cover the bottom.
• Spread 1/2 of the ricotta on top, spreading the ricotta as evenly as possibly over the noodles (I use a back of a spoon). Add half of the vegetables.
• Repeat: a heaping cup of marinara to cover, noodles, ricotta, vegetables. Finish with a layer of noodles and a generous covering of marinara sauce making sure to cover the entire lasagna. Cover with mozzarella.
• Cover the dish with aluminum foil or an upside down baking sheet on top and cook for 40 minutes. Remove the cover and let cook an additional 5 minutes to melt the cheese and brown slightly. Remove and let cool for at least 15 minutes, then garnish with more basil.