Day before: Soak cashews in water (no need to refrigerate)In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tenderAdd Italian sausage and beef in pot, cook until meat is brownedDrain fatAdd tomatoes, tomato sauce, and tomato pasteAdd remaining lasagna sauce spicesAllow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)Set sautéed mushrooms asidePlace thawed spinach in bowl, squeeze as much water out of it as possibleSet spinach asideDrain water from the soaking cashews, and pour cashews into a food processorAdd almond milk and spices to the food processorPulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)Add 2 cups of the cashew "cheese" into the bowl with spinach and blend togetherPreheat oven to 350-degrees FSlice zucchini lengthwise, (first trim two opposite sides so it doesn't roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don't worry about them all being the exact same thicknessGet out a 9 x12 panSmooth a little bit of the lasagna sauce along the bottom of the panPlace one layer of zucchini noodles lengthwise across the bottom of the panAdd about half of cashew cheese and spinach mixture along the top of the zucchini noodles layerOn top of that, add half of the pan of sautéed mushroomsTop with lasagna sauce enough to cover the top (don't skimp, there'll be plenty)Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauceNow bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)Remove from oven, let stand a few minutes, and serveEnjoy!