Instructions

1. Preheat oven to 375 degrees F.
2. Salt both sides of eggplant and zucchini slices and lay on paper towel. This will pull out the moisture, so your lasagna does not get soupy. Leave for 20 minutes.
3. Add all the ingredients for 'Ricotta' to immersion blender and blend to combine, scraping down sides as needed. You are looking for a well-puréed mixture/paste.
4. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, and lemon juice for brightness.
5. In a large skillet, brown the ground beef until fully cooked. Set aside.
6. Dry off the zucchini and eggplant slices.
7. Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
8. Scoop small spoonful amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Then add ½ the ground beef.
9. 2nd Layer: tomato sauce, eggplant, cashew cheese, ground beef, tomato sauce, rest of cashew cheese. Cover with foil.
10. 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.
11. Let cool for 10-15 minutes before serving. This will help to ensure the lasagna is not watery. It must set.
12. Serve with chopped fresh basil.

Leftovers keep for 3-4 days in the refrigerator.