Vegan Zucchini Lasagna

Ingredients:
3 large zucchinis, sliced lengthwise
1 cup raw cashews, soaked in water for 2-4 hours
1/4 cup nutritional yeast
2 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
3 cups marinara sauce
1 package vegan mozzarella cheese
Fresh basil leaves
Instructions:
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
In a blender or food processor, blend the drained cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper and 1/2 cup of water until smooth and creamy.
Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Layer the zucchini slices on top, slightly overlapping. Spoon some of the cashew mixture over the zucchini, spreading it evenly.
Repeat the layers of sauce, zucchini and cashew mixture, finishing with a layer of marinara sauce on top. Sprinkle vegan mozzarella cheese over the top.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil leaves and serve hot.