Assembling the lasagna:
Cover the bottom of a 9” by 13” casserole with a layer of marinara sauce.
Add a layer of noodles.
Cover the noodles with sauce.
Spread the vegetable mixture over the sauced noodles.
Cover the spinach with the masked sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the Vegan cheese and return to the oven for 15 minutes. Let lasagna sit and cool a bit before serving.
1 cup unsalted cashews
4 tablespoons fine sea salt
1 tablespoon garlic powder
Grind all the ingredients in a grinder or food processor until well-mixed.