Sweet Potato Lasagna

This is our favorite entertaining meal. It can be made ahead, it tastes great and no one would ever guess that it's vegan and I think it's tastier than my favorite non-vegan lasagna. The secret is the cashew ricotta cheese. The prep work is a little time consuming but definitely worth it. I soak the cashews and cut and marinate the vegetables the night before. I usually double the recipe and freeze one to enjoy later for a quick and tasty dinner. This recipe has been adapted from Healthy, Happy, Life http://kblog.lunchboxbunch.com/2010/06/vegetable-lasagna-vegan-ricotta-nut.html
The seasonings are estimates as I don't usually measure them so you may need to adjust the seasoning.

Cashew Ricotta
2 cups cashews, soaked 2-4 hours or overnight
1 garlic clove
2 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1/2 Tbsp. basil
1/4 Tbsp. oregano
1/4 Tbsp. thyme
1 Tbsp. maple syrup
1/2 cup nondairy milk

Combine all ingredients in a food processor or blender and blend until smooth. Add more milk if necessary.

Sweet Potato Lasagna

1/2 recipe of cashew ricotta

1 box lasagna noodles
1 jar marinara sauce
1/2 cup non-dairy cheese optional

Veggies
1 medium sweet potato, thinly sliced
1 zucchini, thinly sliced
1 cup sliced mushrooms
1/2 cup diced onion optional
1-2 cups leafy greens
1 tomato, sliced

Marinade
3 chopped garlic cloves
2 Tbsp. olive oil
2 Tbsp. water or vegetable stock
1/3 cup balsamic vinegar
1 1/2 Tbsp. basil
3/4 Tbsp. oregano
3/4 Tbsp. thyme
1/2 tsp. pepper

Cut the veggies and prepare the marinade. Marinate all the veggies except the sweet potato 2-4 hours or overnight. Blanch the sweet potatoes in boiling water for 4-5 minutes so that they're soft but not quite tender. Assemble the lasagna: sauce, noodles, greens, zucchini, ricotta, sauce, noodles, sweet potatoes, ricotta, sauce, noodles, mushrooms, onion, ricotta, sauce, noodles, sauce, tomatoes, non-dairy cheese shreds. I use Daiya. Bake in a preheated oven at 400 degrees for 45 minutes.