Dreamiest Vegan and Gluten-Free Pesto Lasagna Bake

For the tofu ricotta: Blend 1/2 block of firm tofu, 1/2 cup raw cashews, 2 tbsp lemon juice, and 1/4 cup water in a blender until smooth (about 2-3 minutes). Add spices/seasonings as desired and mix through by hand. Set aside.

To assemble the lasagna: To an oven-safe baking dish, layer the following: pasta sauce of choice, chickpea lasagna sheets (can use regular pasta or substitute zucchini strips), tofu ricotta filling, and spices (such as sea salt, garlic powder, basil, oregano). Repeat layering everything 4 times. Top it off with 2 cups of vegan shredded cheese and 1/4 cup vegan pesto. Cover the tray with tinfoil and bake at 400F for 30 minutes. Then, broil uncovered for 3 minutes. Serve and enjoy!