• Click here to make the cashew mozz from Vedged Out
• Preheat the oven to 375°
• Bring a large pot of water to a boil. Salt the water well and cook the noodles according to the instructions.

To make the marinara

• Heat the olive oil in a large skillet on medium-high heat. Add the onions and sauté until they become translucent. Add the garlic and cook for one minute. Add the tomatoes, water, wine or vinegar, and spices. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
• Hint – put the one cup of water in the tomato box or can and swish around to collect the leftover tomato sauce.

To construct the lasagna

• Pour a ½ cup of sauce on the bottom of a 9 X 11 inch lasagna pan and spread evenly. Layer three to four noodles (depends on the width of the noodles) on the bottom of the pan. There can be a slight overlap. Spread 1 cup of sauce over the noodles and spread it around evenly.
• Evenly sprinkle a thin layer of mozzarella shreds over the noodles and sauce, then the dollops of the Miyoko’s mozz and the ricotta. One dollop every inch or two is fine. Sprinkle one cup of spinach over the cheese and then repeat the process until you have one cup of sauce left. Spread the last cup of sauce on the top layer of noodles and then the last of the cheese.
• If you made the cashew mozz, drop dollops of the cheese evenly over each layer, leaving enough for the top of the lasagna.
• Bake at 375°F on the middle rack for 15 minutes or until the cheese is lightly browned. Lower the temperature to 350°F and cover with foil. Bake for 45 minutes. Remove from the oven and cool for 10 minutes so the lasagna can set before you cut it.
• Grate some vegan parmesan cheese over each layer and the top for extra flavor.