Zucchini Lasagna

This gluten free take on a long-time favorite is a crowd pleaser for taste buds of all kinds! There's no noodles to worry about, and zucchini seems to always be on sale or your next door neighbor or friend at church is always giving them away, so its more cost effective too. Its also a better alternative for those wanting to jump-start their weight loss. Feel free to add more veggies like mushrooms, eggplant, onions, etc.

1 jar marinara sauce (no added sugar or oil, or very little olive oil)
1 lb firm water packed tofu, drained
Juice of one lemon
Salt to taste
1/2 tsp each garlic powder, onion powder, basil, and oregano
8 oz. spinach or greens of choice, chiffonde (you can use more if you wish)
1 - 3 Awesome Oat Burgers, crumbled (optional)
3 - 4 large zucchini, cut in half and sliced thinnly, lengthwise
1/2 cup raw cashews
3/4 - 1 cup water
2 Tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp salt, or to taste
1 tsp onion powder
Splash of lemon juice or pinch of citric acid

Spread a layer of sauce over a 9 x 13 glass or ceramic baking dish. Crumble tofu into medium bowl, and combine with lemon juice, salt, and seasonings. Prepare zucchini. Add cashews and remaining ingredients to blender and blend on high until there is no grittiness. Layer the Lasagna top top of the sauce in the following manner:

zucchini
tofu
oat burger crumbles (if using)
spinach
zucchini
sauce
tofu
spinach
zucchini
sauce
cashew sauce

Bake at 350 degrees F for 20 to 30 minutes, or until zucchini is tender, sauce is bubbly, and cashew sauce has begun to harden.