Vegan Lasagna Tart, made with cashew ricotta and slices of fresh zucchini, is always a crowd pleaser. It's a great main dish for date night, dinner parties, and holidays, or even just a random Friday night.
Pre-heat your oven to 350° F, and lightly oil a 9- or 10-inch pie pan or tart pan.
Place all of the crust ingredients in a large bowl and kneed them together until well mixed. Form a large ball with the dough.
Roll the dough out on a lightly floured surface until it’s about 13 inches across. Gently pick up the dough and place in the pie pan. Press it down into all of the corners and trim away an excess dought that may be hanging over the edge of the pan. Bake for 5 minutes.
Spread half of the ricotta inside the crust. Layer half of the zucchini on top of it and top with the rest of the ricotta. Top with half of the sauce. Layer on the rest of zucchini and pour the rest of the sauce on top.
Bake your tart for 40 minutes. Allow it to sit for 5 or 10 minutes before slicing and serving.