Instructions

Vegan Ravioli Lasagna

1. Cook raviolis according to package directions, then preheat oven to 350 F and grab your casserole dish.
2. Add sauce to the bottom of the pan, then top with 2 lasagna noodles, ricotta, about 9 raviolis, about 16 zucchini rounds, and repeat until you have formed 2 layers, or as fits in your pan. Top with the vegan mozzarella, followed by more ricotta (if any remains) and fresh basil.
3. Cover the baking pan with aluminum foil, and bake for 35-40 minutes, or until top is slightly browned and noodles are cooked through.
4. Remove from oven and cool for 10-15 minutes, then slice into 4 and serve!

Stretchy Vegan Cashew Mozzarella

1. Soak cashews overnight, or about 8 hours, then drain and rinse.
2. Add the cashews plus the remaining ingredients into a blender and blend until smooth.
3. Pour into a medium pan over medium-high heat, and continually stir for about 5 minutes until gooey. Cook and stir for another minute to make sure it’s at the right consistency, then add atop the uncooked lasagna while warm.