• Place cashews in a heat safe bowl and cover with HOT water. These need to soak for a solid 30 minutes. If you have the time, soak for an hour before needed.
• Preheat oven to 375°F, and prepare a 13x9 inch baking dish by spraying with olive oil or avocado oil spray. Then add a thin layer of marinara sauce on the bottom of the pan.
• Brown ground beef on stovetop on medium/high heat, then add carrots and celery. Cook together until carrots and celery are sautéed.
• Add onion, mushrooms and spinach, salt and pepper to taste. Cover and lower heat to a simmer.

Prepare Ricotta

• Drain cashews and place in blender.
• Add beans, lemon juice, nutritional yeast, salt, pepper, non dairy milk and basil to cashews in the blender. Blend on HIGH until smooth, about 2 minutes. Ricotta should be thick and creamy. If it’s too thick, feel free to add a splash more liquid if needed.

Combine the Lasagna

• Remove beef and vegetables from heat. Combine Ricotta to the pan with beef and vegetables. Mix well.
• Start rinsing the lasagna noodles for the bottom layer of the lasagna. Then layer the lasagna by layering in order: noodles, beef and vegetables, sauce. Then repeat until all ingredients are used. To finish, sauce should be over the last layer of noodles.
• Place 13x9 pan on a cookie sheet to prevent any boiling over. Cover with parchment paper or foil.
• Bake for 55 minutes