Preheat the oven to 425 degrees.

Slice halfway through the rutabaga, just to the center (careful not to go further.) Spiralize the rutabaga, using Blade A.

Place a medium pot over medium-high heat, add in the tomato sauce and bring to a simmer. Once simmering, lower heat to low to keep warm on the stovetop.

Place all of the ingredients for the cheese into a high-speed blender or food processor and process until creamy. Taste and adjust with more salt, if needed. Set aside.

Place a large skillet over medium heat and add in the olive oil. Once oil is shimmering, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.

Gather all of your prepared ingredients to build the lasagna. Take out a casserole dish (I use 4.2 quart) and add about 1/2 cup of the tomato sauce on the bottom. Then, add a layer of the rutabaga on top. Then, add a layer of the cheese mixture. Then, add in a layer of the kale mixture. Top with tomato basil sauce and spread it around with the back of a spatula or otherwise. Top with a layer of rutabaga. Then, add the cashew cheese. Then, add a layer of kale mixture. Then, add in a layer of the tomato basil sauce. Top with a layer of the rutabaga and then, top with the remaining tomato sauce.

Cover the casserole dish and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the rutabaga, it’s done. If you can’t, bake another 5 minutes.

Once the lasagna is done, carefully cut into 4 very large pieces or 6 medium pieces.