Directions

1. With a knife of mandolin, slice eggplant and zucchini into thin strips (butt to blossom).  Drizzle Eggplant with olive oil and season with salt and pepper.
2. Preheat oven to 400F. In a large pan, heat about 1 tbsp oil to medium and add in diced garlic and onion. Once onion is translucent add in ground meat. Continue cooking until browned.
3. While meat is cooking, in a blender add tomato, onion powder, garlic powder, fresh herbs, olive oil, salt and pepper. Blend sauce until desired consistency. Lightly grease a 9X9 inch baking dish, and place a layer of eggplant strips. Then add a layer of ricotta cheese, followed by ground meat and a splash of tomato sauce. Top meat with strips of zucchini, then more ricotta. Continue until all ingredients are used (or pan is filled - whichever comes first.
4. Top with fresh tomatoes, shredded cheese or vegan Parmesan cheese. Bake for 1 hour until bubbly and golden on top.

Cashew Ricotta Cheese:

1 1/2 cups raw cashews

1/2 cup water

1/4 cup nutritional yeast

1 tbsp Lemon juice

1 tsp garlic powder

1 tsp onion powder

1/2 tsp Himalayan salt

Sprinkle black pepper

Overnight (or for minimum 4 hours) soak cashews in enough water to cover them. Drain water and add soaked cashews, fresh water, lemon juice, and remaining ingredients into food processor or blender. Process until smooth. That's it!

Vegan Parmesan Cheese:

1/2 cup raw cashews

1/4 cup roasted sunflower seeds

1/4 cup roasted pumpkin seeds

1/3 cup nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tsp Himalayan salt

Add all ingredients to a blender or food processor and combine until flour like consistency. Store in an airtight container!