Macadamia Ricotta Layered Vegan Lasagna Recipe

Ingredients:

• 1 box gluten-free lasagna noodles (I used Jovial Brand)
• 1 32 oz. jar marinara (I used Rao's brand) 
• 1 package non-dairy mozzarella (I used Miyoko's brand)
• 2 cups of raw macadamia nuts, soaked overnight 
• 1 medium eggplant 
• 2 medium sweet potatoes (I used Japanese sweet potatoes)
• 1 large zucchini 
• 2 cups spinach 
• 1/4 cup sage
• 1/4 cup basil 
• 2 cloves of garlic 
• 1 tbsp miso paste 
• 1/4 cup lemon juice
• 1/2 tsp sea salt 
• Filtered water to blend 

Instructions:

1. Preheat your oven to 425 F. Take a large pot and boil enough water to cook your noodles in, and cook noodles just enough to soften about 4-5 minutes.
2. Take out the noodles, drain, rinse, and lay on a flat cutting board while you assemble the rest.
3. Next, refill the pot and once again boil water.
4. Take your eggplant, peeled sweet potatoes, and zucchini, and using a mandoline (if you don't have one you can try with a large peeler or knife- be careful) slice them into long horizontal strips.
5. Place the sweet potato slices and eggplant and blanch them in the boiling water for about a minute, then remove and rinse with cold water. Set aside.
6. Next, make your macadamia ricotta. In a blender add soaked and drained macadamia nuts, garlic, sage, basil, miso, lemon juice, salt, and about 1/2 C filtered water. Blend and pulse until a thick paste-like consistency form, making sure it's blended thoroughly. Add a little more water and salt if needed for flavor and texture.
7. In a large baking dish, layer sauce, noodles, macadamia ricotta cheese, spinach, and mandoline veggies, and continue until your dish is full. Cover top with more sauce and vegan mozzarella (if desired).
8. Cover the top with foil and bake for 30-45 minutes, or until a knife goes through clean.