I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa… it didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
1 cup cashews
1 dash pepper
1 dash sea salt
1 sprinkle basil (I used dried, but if you have fresh, I'm sure that would taste better!)
1 cup sliced mushrooms
3 tablespoon sesame oil
1½ tablespoon nama shoyu
1 squirt agave nectar
1. Slice the zucchini thin (this will be your noodles) and put it aside in a soak of warm salt water.
2. Throw your cashews, the juice of the half lemon, a dash of pepper, a dash of sea salt, and a sprinkle of basil in a food processor. Pulse a few times, while slowly adding a few spoonfuls of water, until it’s about the consistency of ricotta cheese. Taste it, and add more salt/pepper/basil to your taste.
3. In a small bowl, whisk with a fork the sesame oil, nama shoyu, and a generous squirt of agave nectar. Add the mushrooms, and toss to coat.
4. To layer the lasagna, lay some zucchini flat on a plate, spread on some of the nut cheese, and then a layer of mushrooms. I made two servings with this recipe, each had three layers.