One-Pot Summer Vegetable Skillet Lasagna

In a large (deep) skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for about 3 minutes. Next add the bell pepper, garlic, zucchini, tomatoes and corn. Continue to cook for 3 more minutes.Add the tomato paste to the skillet with oregano, basil, crushed red pepper and 1 and 1/2 cups water. Stir to combine. Bring to a low boil then add lasagna noodles, pushing each piece down until they’re all covered with sauce. Cover with a lid and cook until noodles are soft and most of the liquid has absorbed, about 10 minutes.Meanwhile make the cashew ricotta by combining the soaked and rinsed cashews with lemon juice, sea salt and 3 tablespoons of water in a high speed blender or NutriBullet. Blend until smooth, scraping the sides of the blender as needed.Once pasta is cooked, remove from heat and set aside. Top with large dollops of the cashew ricotta then garnish with fresh basil and cashew parmesan. The ricotta and parm add salt but feel free to add more to suit your taste. Serve warm and enjoy!