Vegetable Lasagna With Cashew Cheese

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2 medium sized summer squash OR zucchini , cut into wide strips that are roughly ¼ inch thick (sliced lengthwise)*

sea salt, a few sprinkles

freshly ground black pepper

2 portobello mushrooms, gills scooped out with a spoon, sliced into ½ inch thick strips

2 cups crimini (or white) mushrooms, sliced

1 medium zucchini, cut into ¼ inch thick rounds

1 leek, the bottom white part only, sliced into ¼ inch rounds

2 garlic cloves, peeled and minced

1 bunch of swiss chard, de-stemmed and roughly chopped

1 cup cashews

juice of 1 lemon

1 heaping tablespoon miso paste

1 teaspoon garlic granules

1-2 teaspoons sea salt

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