Title: « Vegan Spinach and Ricotta Lasagna: A Comforting Plant-Based Classic »

1. Drain the soaked cashews and place them in a food processor or blender.
2. Add plant-based milk, garlic, nutritional yeast, lemon juice, salt, and pepper.
3. Blend until smooth and creamy. Adjust consistency with a splash of plant-based milk if needed.
4. Fold in the spinach (if using fresh) or stir in the drained spinach (if using frozen).

Step 2: Cook the Lasagna Noodles

1. Bring a large pot of salted water to a boil.
2. Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.

Step 3: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
3. Place a layer of lasagna noodles over the sauce.
4. Spread a layer of the vegan ricotta and spinach mixture over the noodles.
5. Add another layer of marinara sauce.
6. Repeat the layers (noodles, ricotta, marinara) until all ingredients are used, ending with a layer of marinara on top.
7. Sprinkle shredded vegan mozzarella on top, if desired.

Step 4: Bake

1. Cover the dish with foil (avoid touching the cheese).
2. Bake for 30 minutes.
3. Remove the foil and bake for an additional 10–15 minutes, or until bubbly and golden on top.

Step 5: Rest and Serve

1. Let the lasagna rest for 10–15 minutes before slicing to allow it to set.
2. Garnish with fresh basil or parsley, and serve warm.

Tips for Success

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