Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.

The chicotta cheese recipe we used is from Oneingredientchef.com We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:

1 zucchini shredded

2 carrots shredded

2/3 recipe of chicotta cheese

1 entire recipe of aquafaba mozzarella

1/4 cup of pinenut parmesan cheese

6 cups tomato sauce of choice

1 box gluten-free lasagna noodles, uncooked

1/2 bag beyond beef crumbles

We layered the lasagna

1. sauce and beyond beef crumbles

2. 3 noodles not touching each other or the sides of the pan

3. 1/3 chicotta cheese

4. 1/2 the shredded zucchini

5. 1/2 the shredded carrot

6. 1/3 the aquafaba mozzarella

7. repeat steps 1-6

the third layer is

8. 3 noodles

9. sauce

10. aquafaba mozzarella

11. pinenut parmesan cheese

12. Bake at 350 for 1 hour