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1
Preheat oven to 350 F.
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2
Press spinach and tofu with paper towels until they are as dry as possible.
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3
Mix spinach and tofu together in a medium bowl.
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4
Add pesto and oregano into the bowl and mix again.
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5
Set aside.
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6
Place olive oil in a saute pan and heat over medium heat.
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7
Add onions and saute until translucent.
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8
Add vegetables (zucchini, carrots, bell pepper, mushrooms) and cook for 3-5 minutes.
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9
Add salt to taste (keep in mind the salt content of the sauce).
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10
Set aside.
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11
Using a 9x13 glass casserole dish, layer 1/4 cup of tomato sauce, then 1 layer of noodles, 1/4-1/2 cup of tofu mixture, and then sprinkle with 1/2 cup veggies.
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12
Continue to layer in this pattern.
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13
You should have approximately four layers ending with lasagna noodles.
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14
Top with 1/4 cup -1/2 cup of tomato sauce (ensure noodles are completely covered but you should be able to see the noodles through the sauce).
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15
Place foil on the casserole and bake for 30-35 minutes.
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16
While lasagna is baking, make the cashew cheese.
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17
After baking, drizzle lasagna with cashew cheese and additional pesto.
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18
Serve warm.
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19
For the cashew cheese:
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20
Soak cashews in 2 cups of water for four or more hours.
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21
They can be soaked overnight.
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22
Drain cashews.
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23
Add cashews into a high-speed blender with the remainder of the cashew cheese ingredients (except salt).
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24
Blend for 1 minute or until smooth and creamy.
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25
Add salt to taste.
