Instructions:

Prepare the Vegan Ricotta:

• Blend soaked cashews, water, lemon juice, and salt until smooth to create the cashew cream base. Then add the cauliflower and puree again. It should have a think and heavy consistency. If it does not, then you can let the mixture sit in a cheesecloth or sieve for water to drain.
• Divide the cashew cream into four equal parts.

To each part, add the respective flavoring and blending until smooth.

• Sun-dried tomato ricotta: 1/2 teaspoon smoked paprika
• Basil ricotta: 1/2 teaspoon dried grated lemon zest
• Butternut squash ricotta: 1/4 teaspoon ground nutmeg
• Red cabbage ricotta: 1/2 teaspoon ground fennel seed

Prepare the Vegetables

• Use a vegetable peeler or a mandoline to slice the yellow squashes, zucchinis, beets, and ube yam into thin, lasagna-like strips. I used the kitchen aid attachment that slices the vegetables into concentric circles

Assemble the Lasagna:

• Preheat the oven to 375°F (190°C).
• Begin with a layer of yellow squash slices at the bottom of the lasagna pan.
• Spread a portion of one flavored ricotta over the squash.
• Continue layering with zucchini, additional yellow squash, basil and kale, beets, and ube yam, alternating with generous layers of the corresponding flavored ricotta.
• If you like, cover a layer with Miyokos vegan Cashew cheese and swirl with the ricotta.

Bake:

• Cover the lasagna with foil and bake for 45-60 minutes, or until the vegetables are tender.
• Uncover and bake for an additional 10-15 minutes for a slightly crispy top.

Serve:

• Allow the lasagna to cool before slicing.
• Serve the fragrant, vibrant, and delightful rainbow vegan lasagna and enjoy!
• If you have a slice of a wonderful sourdough toast, that is a great way to enjoy it too!