Let’s get into the cooking part! I promise, it’s simple, yet rewarding.

Start by cooking your lentils. In a medium saucepan, add the rinsed lentils with about 2 cups of water. Bring this to a boil, then reduce to a simmer. Allow it to cook for about 20 minutes, or until tender.

While the lentils are simmering, in a separate pan, heat the olive oil over medium heat. Add the spinach and sauté until wilted, then stir in the cooked lentils along with the marinara sauce. This will become the hearty filling in your lasagna.

While the lentils cook, let’s prep our creamy filling. Drain your soaked cashews. In a high-speed blender, combine them with nutritional yeast, lemon juice, garlic powder, and a pinch of salt. Blend until smooth. This should be creamy and thick, perfect for layering.

If you’re using regular lasagna noodles, boil them according to the package directions until slightly al dente. If using no-boil noodles, you're in luck; you can skip this step.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, start by spreading a thin layer of marinara sauce on the bottom. Then add your first layer of noodles. Spread half the lentil and spinach mixture over the noodles. Top this with half of the cashew cream.

Next, add another layer of noodles, repeat the filling, and top with another layer of noodles. Finish with more marinara sauce, and sprinkle the vegan mozzarella on top.

Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, until the cheese melts and the lasagna is bubbly.

Allow the lasagna to cool for about 10 minutes before slicing. This will help the layers hold together better as you serve.