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1
To make Sauce: Blend all ingredients in blender or food processor until smooth.
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2
Set aside.
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3
To make Macadamia Ricotta: Grind flaxseeds in spice or coffee grinder until finely powdered.
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4
Pulse nuts in food processor until chopped.
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5
Add all remaining ingredients and ground flaxseeds to nuts in food processor, and blend 30 seconds.
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6
Pour 1/4 cup water through feed tube with food processor running, and blend until smooth, ricotta-like consistency is reached.
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7
Season with salt and pepper, if desired.
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8
To assemble Lasagna: Preheat oven to 350 degrees F. Rub 13- x 9-inch baking dish with 1 Tbs.
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9
oil.
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10
Cook noodles according to package directions.
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11
Drain, and set aside.
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12
Meanwhile, heat remaining 1 Tbs.
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13
oil in skillet over medium heat; add onion, and saute 3 to 5 minutes, or until soft.
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14
Remove from heat.
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15
Spread layer of lasagna noodles in bottom of prepared baking dish.
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16
Spread thin layer of Macadamia Ricotta over noodles.
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17
Sprinkle with one-third portion each of Quorn ground, onion, and mushrooms.
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18
Cover with one-third of Sauce.
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19
Repeat layering until all Quorn, onion, and mushrooms have been used, then top with layer of noodles and Sauce.
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20
Bake 30 to 45 minutes, or until Lasagna is hot and bubbly.
