Zucchini Lasagna with Macadamia "Ricotta"
2 cups macadamia nuts, soaked a few hours
1/4 cup pine nuts
1/4 cup nutritional yeast
1/4 cup fresh parsley
1 teaspoon dried thyme
2 tablespoons lemon juice
1 teaspoon salt
pinch black pepper
1 cup water, as needed
4-5 small zucchini squash, sliced thin lengthwise on a mandolin
1 jar marinara sauce
1 pound lean ground grass-fed beef, sautéed and drained
Vegan parmesan cheese
3/4 cup raw cashews
3 Tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder
Combine all ingredients in a food processor and pulse /mix until a fine meal is achieved.
Preheat oven to 375 degrees F
Add all ricotta ingredients except water to a food processor and begin to process. Gradually add water until ingredients form a paste the consistency of ricotta. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Sprinkle a layer of the ground beef on top, then spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.