Preheat oven to 350°F.

If the cashews are already soaked then skip this step. Otherwise, place them in a small saucepan and bring to a boil. Then, reduce heat to a simmer and simmer for 10 minutes or until they’ve softened; drain and set aside.

Cook the noodles according to the package instructions, then drain them and run cold water over them so they don’t stick together.

Add the soaked cashews, nutritional yeast, garlic, basil, oregano, salt, and lemon juice to a food processor. Break the tofu up into small chunks and add it as well, then blend. With the motor running, pour the olive oil in through the top and continue pulsing until everything is combined. You want the mixture to be thick but spreadable. If it seems TOO thick, add 1-2 tablespoons of water.

Next, assemble the lasagna: spread 1 cup of marinara sauce on the bottom of a 9x13 baking pan, then place 3 noodles on top. Spread some of the ricotta overtop, then add 1 ½ cups of spinach on top, then ⅔ cup of marinara. Repeat this same step again.

Last, add the final 3 noodles, followed by the remaining ricotta, then the rest of the marinara sauce. Sprinkle the shredded vegan cheese on top.

Place the pan in the oven and bake for 20-25 minutes until the cheese has melted. Slice and enjoy!