• Start by soaking the cashews in boiling water for 10 mins. Drain the water once they have soaked.

Preparing the Zucchini Noodles

• Start by cutting the ends off each zucchini then use a mandolin slicer or vegetable peeler to cut the zucchini into thin long planks.
• Set the zucchini slices directly onto a clean kitchen towel or paper towel.
• Sprinkle all of the zucchini slices with a little salt. This will help draw out the excess moisture. If you skip this step the lasagna could turn out quite watery. Keep in mind that zucchini noodle lasagna will always be a bit more watery than one that uses wheat noodles.
• Allow the zucchini to sit for around 20 minutes or until beads of water appear. Blot them dry using another clean towel or paper towel. Absorb as much of the moisture as you can.

Preparing the Cashew Tofu "Ricotta"

• Into a high-powered blender or food processor, add in the tofu, lemon juice, soaked and drained cashews, nutritional yeast, water, Italian seasoning and salt. Add 1 tbsp of lemon zest if desired.
• Stop to scrape down the sides as needed and keep blending until smooth and creamy.
• Now, pre-heat the oven to 400 degrees.

Assembling the Lasagna

• In a 9x13inch baking dish, add ½ cup of pasta sauce, then a layer or 2 of the zucchini noodles. I like to double stack the zucchini noodles to give it more structure.
• Next, add a thin layer of the ricotta on top of the zucchini noodles.
• Repeat this process adding pasta sauce, zucchini noodles, and riccotta until all the ingredients have been used.
• Finally, top with a generous about of grated mozzarella and bake for 40-45 minutes or until bubbling and golden brown on top.
• Broil the top on high to get the cheese golden brown, melted and slightly crispy.
• Allow the lasagna to cool for 20-25 minutes before serving so that it sets slightly. This will make it easier to cut and serve.
• Buon appetito! Enjoy!