Ingredient:

• Cashew cream
• 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
• 1 cup water
• 2 tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• ¾ teaspoon fine sea salt
• ½ teaspoon Dijon mustard
• Vegetables
• 2 tablespoons extra-virgin olive oil
• 1 medium-to-large yellow onion, chopped
• 2 large or 3 medium carrots, chopped (about 1 cup)
• 8 ounces Baby Bella mushrooms, cleaned and chopped
• ½ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• 5 to 6 ounces baby spinach, roughly chopped
• 2 cloves garlic, pressed or minced
• Everything else
• 2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)
• 9 no-boil lasagna noodles**
• Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil