Vegan Spinach Lasagna

Preheat the oven to 375°F/190°C.

Bring a large pot of water to a boil. Salt the water well and cook the noodles according to the instructions.

Heat the olive oil in a large skillet on medium-high heat. Add the onions and sauté until they become translucent. Add the garlic and cook for one minute. Add the tomatoes, water, wine or vinegar, and spices. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 25 minutes.

Blend all of the ingredients in a blender until the cashews are smooth and creamy. Approximately 1 to 2 minutes. It should look like milk.

Pour the mixture into a medium sauce pan and heat on medium heat. Stir until it starts to look like it’s curdling. Turn the heat to low and continue stirring until it becomes really thick and stretchy, like cheese. Approximately 3 to 4 minutes. Remove from heat and cool for 10 minutes. Cheese can be stored in an airtight container in the refrigerator for up to three days.

Pour a ½ cup of sauce on the bottom of a 9 X 11 inch/23x28cm lasagna pan and spread evenly. Layer three to four noodles (depends on the width of the noodles) on the bottom of the pan. There can be a slight overlap. Spread 1 cup of sauce over the noodles and spread it around evenly. Sprinkle dollops of the cheese evenly over the noodles and sauce. One dollop every inch or two is fine. Sprinkle one cup of spinach over the cheese and then repeat the process until you have one cup of sauce left. Spread the last cup of sauce on the top layer of noodles and then the last of the cheese.

Bake at 375°F/190°C on the middle rack for 15 minutes or until the cheese begins to brown. Lower the temperature to 350°F/177°C and cover with foil. Bake for 45 minutes. Remove from the oven and cool for 10 minutes so the lasagna can set before you cut it.

Note: Sprinkle some vegan parmesan cheese over each layer and the top if you desire.