I start by making a big batch of cashew vegan cheese. Soaking the cashews overnight with multiple drain/rinse/add fresh water cycles gives it a milder flavor that I prefer. 4 cups of soaked cashews with a cup of water and 1/4 cup of lemon juice blended smooth. You can salt and pepper if you like or spice it up. It’ll be creamy and heavy, giving weight to the lasagna.
I sautee onions with garlic, ginger and cilantro in olive oil, then add diced red and green peppers. I used all six of my yellow squash. Cut up and added to the sautee on high heat. A little water, salt and aminos for moisture. When they cook down and soften a bit, I put in the spaghetti sauce and spinach. If I’d had a bag of vegan crumbles on hand, I’d have dumped them in too. Lower heat and stir until well cooked and combined.
Organic lasagna noodles al dente, as I don’t want them to fall apart and they will finish during the bake. I layer the noodles first, then the red filling and a layer of the vegan cheese. The repeat. In this case, I cut a block of firm tofu as it’s own layer. Topped with red filling and sprinkled with vegan parm. Bake for an hour or the top slightly browned.