Awesome No-Cheese Veggie Lasagna

Awesome No-Cheese Veggie Lasagna 
Bob Greene's recipe, with a few tweaks from me :)

Pesto
3/4 cup cashews
1/2 cups walnuts
1 onion, sliced
2 cloves of garlic
1 cup fresh spinach
1 Tbsp dried basil
1/8 tsp nutmeg
Salt and pepper to taste
1/2 cup water

Other
Jar of marinara sauce (I like Newman's Own)
6 whole wheat lasagna noodles
2 cups fresh spinach, lightly chopped
2 cups fresh tomatoes, chopped (or canned diced tomatoes)

Coat a 9" square pan or 10" x 8" pan lightly with oil.

Combine pesto ingredients together in food processor and blend until smooth.


Preheat oven to 375°F. Layer lasagna: spread a layer of marinara sauce on the bottom of pan, followed by 3 noodles, half the chopped spinach, diced tomatoes, and pesto. Repeat the layers again, ending with the rest of the pesto. 


Slice a big fresh tomato and layer it on the very top. Sprinkle with italian seasonings. Cover with foil and bake for 50 minutes or until soft all the way through. When it's time to eat, we like to sprinkle ours with some nutritional yeast and ground up cashews. Tastes soooo good!!