Zucchini Lasagna with Tofu Ricotta and Cashew Cheese

More cashew cheese! This was the recipe that inspired me to make the enchiladas. It was actually the best lasagna I had ever made. Not totally vegan, but gluten-free and dairy free.

6 zucchini sliced lengthwise
1 block of tofu
2 cups cashews soaked
juice of 2 lemons
1 Tb garlic oil
2 Tb olive oil
1Tb nutritional yeast
1/4 onion
2 eggs
2 tsp oregano
2 tsp thyme
2 tsp onion salt
1 jar of Monte Blanc Spicy Marinara-or your favorite sauce
To make the tofu ricotta add tofu, 1 Tb lemon juice, 1/2 the herbs, onion, and 2 eggs to a food processor or blender.
To make the cheese blend cashews remaining lemon juice olive oil, garlic oil, nutritional yeast, and the other 1/2 of the herbs.
Layer sauce in the bottom of the pan, then zucchini slices, then tofu mixture, then another layer of zucchini more sauce and then cheese. The cheese will be creamy so just smear it into the sauce, repeat. Bake at 375 for 30 min covered, for 30 min uncovered, and let rest for 45 min.