Ingredients

For the Lasagna

2 cups Savory Cashew Cream
4 cups Marinara Sauce, homemade or jarred
2 cups Vegan Spinach Ricotta
15 cooked al dente lasagna noodles

Savory Cashew Cream

2 cups raw cashews, soaked and drained
1 cup water
1 tablespoon heaping nutritional yeast
1 teaspoon miso
1 teaspoon salt
1 tablespoon apple cider vinegar

Vegan Spinach Ricotta

1 cup raw cashews, soaked and drained
10-12 ounce firm or extra-firm tofu drained
2 cups fresh baby spinach or 1 cup frozen spinach
¼ cup fresh basil leaves**
2 cloves garlic***
1 teaspoon salt
1 teaspoon light miso (white, yellow, or chickpea)
2 Tablespoons nutritional yeast flakes

Instructions

Make the Savory Cashew Cream

Blend all ingredients in a high-speed blender until creamy and smooth. Reserve 1/2 cup.

Make the Vegan Spinach Ricotta

In a food processor, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.

Add the tofu, spinach, and basil and pulse to throughly combine.

Assemble the Lasagna

Preheat oven to 350F.
Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
Layer 5 lasagna sheets over the sauce, overlapping slightly
Spread 1/2 of the spinach ricotta mixture over the noodles.
Pour 1 cup of marinara sauce over the ricotta.
Pour 1/2 of the savory cashew cream (minus the reserved 1/2 cup) over the marinara sauce.   
Repeat with noodles, ricotta, marinara, and cashew cream.
Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
Remove foil and sprinkle the remaining cashew cream over the top.
Bake uncovered for 20 minutes. You can broil for 1 -4 minutes to brown up the top.   
Let lasagna stand for 15.

Note

I use an ice scream scoop to put the ricotta around and then spread with an icing spreader. Assembling right after making the cream and ricotta is much easier because it is at room temperature.