Prepare vegan marinara sauce or 2 25.5 ounce jars of store-bought sauce or 2 25.5 ounce jars of store-bought sauce.

This recipe can be made ahead of time and frozen.

Reserve 2 cups of sauce to use for serving

The filling can be made beforehand or frozen.

Drain cashews

Add all ingredients to a high-speed blender and blend until smooth; add more broth if too thick.

Set aside

In a large skillet, saute garlic and onions until onions are translucent.

Add vegetable broth if they are sticking.

Then, add mushrooms, and cook until mushrooms are brown.

Set aside

Cook noodles according to package instructions or use no-boil kind.

Preheat oven to 375 degrees

In a 9x13 inch pan, spread a thin layer of marinara sauce on the pan's bottom. Not only does this prevent sticking, but it also makes it, so you don't have to use oil or spray.

Layer the noodles on top of marinara sauce on the pan's bottom, crossing over each noodle slightly to create a layer of noodles.

Now, add a thin layer of cashew basil cheese sauce, spreading evenly over the noodles.

Next, begin layering your ingredients: lentil veggie "meat," sauteed mushrooms and onions, raw spinach leaves and zucchini, and top with more marinara.

Then, repeat the layers, adding another layer of noddles and all the other layers a second time. Finally, add the sauce on top.

Now, cover tightly with aluminum foil, and place it on the center rack of the oven.

Cook for 1 hour.

Remove from oven and leave covered for 20 minutes.

Remove foil and cut it into individual pieces.

Using the reserve marinara sauce, place a few spoonfuls of sauce in each bowl/plate

Then place a piece of vegan lasagna on top of the sauce.

Add a little more marinara to the top of the vegan lasagna.

Garnish with chopped fresh basil

Sprinkle with vegan parmesan