Garlicky Zucchini Lasagna with Cashew Ricotta

Name: Garlicky Zucchini Lasagna with Cashew Ricotta
Ingredients: 1 giant zucchini (or about 1.5 lbs of regular zucchini); 4 Pasta sauce (we used 5 medium sized tomatoes and 1/4 cup tomato paste); 1 cup rehydrated Textured vegetable protein "TVP" (step by step directions here) or black beans; 1/2 large onion, diced; 1 ½ mushrooms, sliced; 1/2 bunch basil leaves, torn into quarter sized pieces; 1 head garlic, minced; 1/2 cup nutritional yeast (optional); 2 cups Cashew Ricotta, recipe from Veganomicon; 1/2 cup raw cashew pieces (approximately 4 ounces); 1/4 cup fresh lemon juice; 2 cloves fresh or roasted garlic; 1 lb firm tofu, drained and crumbled; 1 1/2 tsp dried basil; 1 1/2 tsp teaspoons salt

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Ingredients

1 giant zucchini (or about 1.5 lbs of regular zucchini)
4 Pasta sauce (we used 5 medium sized tomatoes and 1/4 cup tomato paste)
1 cup rehydrated Textured vegetable protein "TVP" (step by step directions here) or black beans
1/2 large onion, diced
1 ½ mushrooms, sliced
1/2 bunch basil leaves, torn into quarter sized pieces
1 head garlic, minced
1/2 cup nutritional yeast (optional)
2 cups Cashew Ricotta, recipe from Veganomicon
1/2 cup raw cashew pieces (approximately 4 ounces)
1/4 cup fresh lemon juice
2 cloves fresh or roasted garlic
1 lb firm tofu, drained and crumbled
1 1/2 tsp dried basil
1 1/2 tsp teaspoons salt