Step 1

In a high-speed blender add 1 cup raw cashews and 2 cups hot water, 1 large garlic clove, 1/2 tsp coarse salt.

Step 2

Blend until smooth ~ 1 minute. Should be the consistency of whipping cream (thick milk).

Step 3

Thaw frozen spinach by placing the packages in a sink of hot water or follow instructions on package.

Step 4

Once thawed, remove from package and squeeze all water from the spinach. Set aside.

Step 5

Make the lasagna noodles as per package directions (but undercook by 3 minutes of recommended time).

Step 6

Drain, rinse, and lay flat to cool. Pro Tip: if the noodles stick, curl or get hard before you use them, rinse them in warm water and pat dry.

Step 7

*Cook 12 noodles (they will overlap) or 9 noodles (they will just touch) in an 8x11" lasagna pan.

Step 8

Make Marinara Sauce or use store bought.

Step 9

Time saver - buy 2 jars (approximately 6 cups) of your favorite marinara or red sauce. I like the Rao brand.

Step 10

Sauté onion and garlic in oil (or a splash of broth if oil-free) in a large skillet over medium-high heat until soft and fragrant (5-8 minutes).

Step 11

Season with oregano, parsley, salt and pepper.

Step 12

Add the drained spinach, and the Gardein beefless crumbles - mix well to incorporate.

Step 13

Stir in 1/2 - 3/4 cup of red sauce then remove remove from heat.

Step 14

No need to cook the beefless crumbles through as they will cook in the oven.

Step 15

Melt butter in a saucepan over medium heat.

Step 16

Add the flour and stir for 2 minutes which will form a thick paste (roux) and cooks off the flour.

Step 17

Gradually add in cashew milk (creamo) stirring the whole time so it doesn't get lumpy or scorch.

Step 18

Stir in 1/2 tsp of salt.

Step 19

The sauce will start to thicken quickly (reduce heat if necessary). Continue stirring until the consistency of custard.

Step 20

Pro Tip: this is not the time to multi-task - the sauce goes fast and can scorch easily!Remove from heat.

Step 21

To assemble, spread 1 cup red sauce around the bottom of the 9x11" lasagna pan.

Step 22

Add a layer of cooked lasagna noodles (3-4).

Step 23

Spread the meaty-spinach filling over the noodles - pressing down with the back of a spoon.

Step 24

Add a sprinkle (2 tbsp) of grated mozzarella or parmesan (optional).

Step 25

Add another layer of noodles.

Step 26

Spread béchamel evenly over the noodles then swirl with 1 cup of red sauce.

Step 27

Top with the last layer of noodles and cover with about 2 cups of red sauce.

Step 28

Evenly space 9-12 mozzarella squares or small piles of shredded mozza cheese.

Step 29

Cover with foil (tented) and place in preheated 375º F oven (center rack) for ~40 minutes (until hot and bubbly).

Step 30

Remove the foil and turn heat to broil for five minutes to brown the cheese.

Step 31

Let cool for 15 minutes to set before cutting.

Step 32

Sprinkle with chopped basil-parsley and hot pepper flakes.

Step 33

Serve with any remaining red sauce and vegan parmesan on the side.