By Julia Guerrein, Editor-in-Chief

The key to this recipe is adding the ingredients you are craving, have on hand, or are in season!

Tofu Ricotta
—1 package extra-firm tofu, drained
—1 teaspoon dried oregano
—Basil leaves or 1 teaspoon dried basil
—2 tablespoons nutritional yeast
—Salt and pepper to taste
—Any other herbs or spices you want

Cashew Ricotta
—1 cup of cashews*
—As many cloves of garlic as you want
—Any herbs or spices that suit your fancy

Layers (add what you want)
—Lasagna noodles
—Two zucchinis, cut into strips
—As much spinach as you want
—As many sliced mushrooms as you want
—Pasta sauce
—1 chopped onion
—Any other vegetables you want to throw in

If using the cashew filling, soak cashews in water for at least 2 hours. Preheat oven to 400°F. Prepare either the tofu ricotta filling or the cashew ricotta filling.

Tofu Ricotta
Place all of the ingredients into a blender or food processer. Pulse the ingredients until smooth. Place ricotta aside.

Cashew Ricotta
Drain water from cashews. Put cashews and garlic in blender or food processor. Add water as needed to reach desired consistency or to make it easier to blend.

Use whatever size baking pan you want. Put a layer of sauce on the bottom of the pan. Place noodles on top of the sauce and spread ricotta over noodles. Place zucchini over ricotta and spread other vegetables on top of the zucchini. Layer sauce on top of vegetables. Repeat layers until you run out of ingredients or space in the pan.

For a smaller pan, bake for 20 to 30 minutes. For a larger pan, bake for approximately 1 hour.
Check to make sure the noodles and zucchini are cooked thoroughly, usually when sauce is bubbling. Let cool and enjoy!

* I prefer the cashew ricotta, but anyone allergic to cashews can use tofu instead Make gluten-free by either leaving out the noodles and just using zucchini or by getting gluten-free noodles.