Make Marinara Sauce or use store bought.

Time saver - buy 2 jars (approximately 6 cups) of your favorite marinara or red sauce. I like the Rao brand.

In a high-speed blender add 1 cup raw cashews and 2 cups hot water, 1 large garlic clove, ½ tsp sea/Kosher salt.

Blend until smooth ~ 1 minute. Should be the consistency of whipping cream (thick milk).

Thaw frozen spinach by placing the packages in a sink of hot water or follow instructions on package.

Once thawed, remove from package and squeeze all water from the spinach. Set aside.

Make the lasagna noodles as per package directions (but undercook by 3-4 minutes of recommended time).

Drain, rinse, and lay flat to cool. Pro Tip: if the noodles stick, curl or get hard before you use them, rinse them in warm water and pat dry.

Make 12 noodles (slight overlap) or 9 noodles (just touching) in an 8x11" lasagna pan.

Sauté onion and garlic in oil (or a splash of broth if oil-free) in a large skillet over medium-high heat until soft and fragrant (5-8 minutes).

Season with oregano, parsley, salt and pepper.

Add the drained spinach, and the Gardein beefless crumbles - mix well to incorporate.

Stir in ½ - ¾ cup of marinara sauce. Taste and adjust seasoning as necessary. Remove remove from heat.

No need to cook the beefless crumbles through as they will cook in the oven.

Melt butter in a saucepan over medium heat.

Add the flour and stir for 2 minutes which will form a thick paste (roux) and cook off the raw flour taste.

Gradually add in cashew milk (creamo) stirring the whole time so it doesn't get lumpy or scorch.

Stir in ½ tsp of salt.

The sauce will start to thicken quickly (reduce heat if necessary). Continue stirring until the consistency of custard. Remove from heat.

Pro Tip: this is not the time to multi-task. The sauce goes fast and can scorch easily!

To assemble, spread 1 cup red sauce around the bottom of the 9x11" lasagna pan.

Add a layer of cooked lasagna noodles (3-4).

Spread the meaty-spinach filling over the noodles - pressing down with the back of a spoon.

Add a sprinkle (2 tbsp) of grated mozzarella or parmesan (optional).

Add another layer of noodles.

Spread béchamel evenly over the noodles then swirl with 1 cup of red sauce.

Top with the last layer of noodles and cover with about 2 cups of red sauce.

Evenly space 9-12 mozzarella squares or small piles of shredded mozza cheese.

Cover with foil (tented) and place in preheated 375º F oven (center rack) for ~40 minutes (until hot and bubbly).

Remove the foil and turn heat to broil for five minutes to brown the cheese.

Let cool for 15 minutes to set before cutting.

Sprinkle with chopped basil-parsley and hot pepper flakes.

Serve with any remaining red sauce and vegan parmesan on the side.