Bonberi

For the Ricotta:

Strain soaked nuts. Blend the soaked nuts with a little water until a creamy consistency forms. Blend in the nutritional yeast, garlic powder, and salt to taste. Set aside in the fridge, ideally overnight.

For the Lasagna:

Preheat oven to 375°F (190°C). Cook lasagna noodles as directed on the package.

Add shiitake mushrooms, onion, a pinch of salt, and pepper to a food processor. Blend until finely chopped. Sauté the mixture in a pan with a little avocado oil until browned. Add cumin and sauté for a bit longer, then set aside.

In another pan, sauté chopped garlic until fragrant. Add the spinach or kale and sauté until wilted and fragrant, seasoning with salt. Set aside.

In a deep dish pan, spread a few spoons of marinara sauce at the bottom. Layer with noodles, then spoon some of the prepared ricotta, followed by sliced zucchini, the sautéed greens, and the shiitake mushroom mixture. Add more marinara, then another layer of noodles, and repeat the layering process until all ingredients are used.

The final layer should consist of noodles, marinara, and some ricotta. Bake for one hour. For the last two minutes, place under the broiler to get a nice golden top. Let cool for 10 minutes before serving. Enjoy!