Preheat oven to 350⁰ F
In a large pot, add 4.5 quarts of water and boil over medium high heat. Boil the lasagna noodles for about 10 minutes. When done, drain and rinse with cold water. Place lasagna sheets on parchment paper.
While lasagna noodles are cooking, boil 2 quarts water in medium-size pot. Once boiling add cashews and cook for 20 minutes.
In a food processor, add garlic, cashews, pine nuts, nutritional yeast, 1/2 teaspoon sea salt and 1/4 cup water. Process until smooth. Add 2 cups basil, lemon juice and 1/2 cup olive oil while processing. Mix again until smooth, set aside.
In a large skillet over medium-high heat, add 1 1/2 tablespoon olive oil. Once olive oil is heated, add onions. Saute onions until translucent, approximately 3 minutes and add garlic. Once garlic is lightly brown, add olive oil and eggplant. Saute until eggplant brown. Next add, 3/4 cup water, 1/4 teaspoon sea salt, and pepper. Saute until eggplant is soft. Transfer to a heat proof bowl.
Mash eggplant mixture with a potato masher. Add 1 cup cashew pesto and mix well. Lastly, add breadcrumbs and red pepper flakes, stir until well combined.
Place 1 cup tomato sauce on the bottom of the casserole dish. Gently spread 1/3 cup of the Eggplant Pesto mixture on each lasagna noodle while on parchment paper. Roll the noodle up gently and place it on the tomato sauce in the casserole dish. Pour tomato sauce over the stuffed lasagna noodles. Bake for 20 minutes or until heated through. Garnish with basil.
Serving size: 2 pieces, Calories: 495 calories, Fat: 16 grams, Saturated fat: 2 grams, Carbohydrates: 70 grams, Sugar: 5 grams, Sodium: 175 milligrams, Fiber: 11 grams, Protein: 13 grams, Cholesterol: 180 milligrams