Layered Ratatouille with Cashew "Ricotta"

Directions

1. Preheat oven to 375 ° F.  Grease a 9" by 10-12" casserole dish with olive oil.
2. To prepare cashew ricotta:  Drain water from cashews that have been soaking for at least 4 hours.  Place all ingredients in a high speed blender and blend at high speed until creamy and the consistency of ricotta cheese.  Set aside.
3. Prepare meat:  Heat a saute pan with 1 tbsp of olive oil over medium heat.  When hot, add onions and garlic and saute until onions are soft. Add ground beef and break into small pieces with a wooden spoon.  Cook until no longer pink.  Add spices and tomato sauce.  Simmer a few minutes longer.  Set aside.
4. To prepare veggies:  Wash and trim ends off of squash, zucchini, pepper, and eggplant.  Using a mandolin,slice lengthwise into 1/8 inch strips. 
5. To assemble the ratatouille:

• Layer the meat mixture on the bottom of the casserole dish.
• Using a large spoon, evenly distribute dollops of the ricotta over the meat mixture.  Lightly smooth out the cheese into an even layer.
• Alternating the vegetables and starting from the out edge of the dish, begin to overlap and spiral the veggies inward towards the center of the dish (see illustration). 
• Top with reserved tomato puree, chopped fresh basil (about 4 leaves) and thyme

     6.  Bake 45-50 minutes until vegetables are softened and sauce is bubbling.