Pumpkin Cashew Ricotta
1Preheat oven to 350°F.
2Meanwhile, in a high-speed blender add cashew ricotta ingredients. Blend until smooth.
3 Add 1 tbsp at a time of water if necessary to reach desired consistency. Set aside.
4Meanwhile, in a lasagna pan spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat.
5Top the lasagna with shredded mozzarella cheese. Cover lasagna with tin foil and bake for 35-40 minutes or until bubbly.