you will need:
2 zucchini diced
2 small pkgs of button mushrooms diced
2 peppers (we uses red) diced
1 yellow onion diced
2 eggplant
1 small pkg organic spinach
2 TBSP of olive oil
1 pkg of Day Smoked Gouda grated

1 jar of organic marinara
vegan caesar Dressing:
1/2 cup of raw cashews
1/4 cup of water
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
1 1/2 tablespoon of dijon mustard (we used honey dijon)
2 cloves of garlic
1/2 teaspoon of garlic powder
1 1/2 teaspoon of worcestershire sauce
2 1/2 tablespoons of capers
salt and pepper

1-soak cashews in 1/4 cup of water for 2 hours prior to starting prep
Pre-heat oven to 350
2-slice eggplant into 1/4 inch slices and bake for 15-20 minutes ( if you cut them larger bake closer to 20)
3-in a wok with 2 TBSP of olive oil cook vegetables ( onion, pepper, mushroom and zucchini) roughly 10 minutes. OPTIONAL->( we seasoned ours with onion powder and garlic powder )
4-Make caesar dressing by putting all dressing ingredients into a ninja or blender and mixing.
for our sauce we mixed 1 cup of caesar dressing with 2 cups of marinara sauce.
5- now theres 2 ways too assemble this. 1 large lasagna dish or individual dishes (see below)
start with a layer of the sauce. Then a layer of spinach. A layer of vegetables. A layer eggplant. Then some cheese and repeat.
6- bake @ 350 for 20 minutes.

Note-if you wanted to add ground turkey, sausage or beef I would make it first and add its after the sauce so it mixes.
We made the vegan caesar salad to go with this and used the extra dressing for that :-)

This makes 10 servings. You could also half everything and make a smaller batch.