1. For the Blognese Sauce:

• If using beans, rinse and set aside.
• If using beef, sauté until lightly browned over medium heat and set aside.
• If using tempeh, process until fine ground in your food processor and set aside.

2. In a large sauce pan heat your oil and sauté onions and garlic for about 5 minutes. Add tomato puree, water meat or beans, carrots, and mushrooms. Cover and simmer for 35- 50 minutes, until carrots are tender and sauce has a slight sweet taste.

3. Simmer uncover until desired thickness is achieved. Add basil, oregano, and salt. Adjust flavours as needed. Serve hot or allow to cool, transfer to jars leaving room for expansion, and freeze for later use.

4. For the Cashew Ricotta:

• Blend all ingredients in your high speed blender or food processor.
• Scrape down the sides as needed to get a smooth, but thick texture.

5. To Assemble:

• Preheat oven to 350. In an 12 x 8 baking dish, begin with an approximately 1 inch layer of sauce.
• Press sauce with back of spatula.
• Top the sauce with an even layer of noodles.

6. Over the noodles, spread a ¼ - ⅓ inch layer of the cashew cheese.

7. Repeat the layering, ending with a layer of cashew cheese.

8. Place in oven and bake uncovered for 30-35 minutes, until the top is slightly browned.

9. Remove and allow to rest for 10 minutes before slicing and serving.

Enjoy!