Vegan Gluten-Free Zucchini Lasagna

9 (squares)

prepPreheat oven to 375°F / 176°C
3 cups / 360 g raw macadamia nuts	Blend macadamia nuts to fine meal		Bake covered 375°F / 176°C, 45 min; uncover & bake 15 min	Cool 10–15 min, serve
2 Tbsp nutritional yeast	Blend ricotta ingredients	Taste & adjust seasonings
1/2 cup / 15 g fresh basil, finely chopped
2 tsp dried oregano
1 medium lemon, juiced (~2 Tbsp / 30 ml)
1 Tbsp extra virgin olive oil
1 tsp sea salt
pinch black pepper
1/2 cup / 120 ml water
1/4 cup / 30 g vegan parmesan cheese
1 (28 oz / 800 g) jar marinara sauce	Layer & assemble lasagna
3 medium zucchini squash, thinly sliced

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