1. In a large sauté pan, heat 1 T. of grape seed oil over medium heat. Add garlic and sauté until fragrant. Add kale and ¼ cup organic vegetable stock. Continue to sauté until slightly wilted. Set aside kale mixture in a bowl.
2. In the same sauté pan, add ½ T. grape seed oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant. Set aside.
3. In a food processor, combine cashews, nutritional yeast and water. (Add just enough water to cover the cashews). Process on high until you get a creamy consistency. Add salt to taste.
4. In an 8X8 pan, spread about 1/2 cup of tomato sauce to cover the bottom. Add a layer of cooked noodles, overlapping them slightly to make a solid single layer. Spread a half of the cashew cheese evenly over noodles. Layer half of the mushroom/zucchini mixture on top of cashew cheese. Add another layer of noodles, followed by 1 C. of tomato sauce and half of the kale mixture.
5. Repeat step 4 again so that the sauce is the top layer.
6. Sprinkle generously with vegan cheese (Daiya-whole foods carry’s it)
7. Bake the lasagna for 35-40 minutes or until bubbly. Let it sit for 5 minutes or so to firm up before slicing.
