this is one of my favorite vegan lasagnas EVER! I combined a few recipes: the cashew ricotta is from Vegan with a Vengence, I think. and the “carrot mixture” + base lasagna recipe is from vegweb.

Ingredients:
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce (optional)
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth (optional)
1 lb. firm tofu
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast (optional)
Vegan Cheese for grating (optional)

for the cashew ricotta:
1/2 cup cashews
1/4 cup lemon juice (i just squeeze 1/2 a lemon)
2 tbsp olive oil
2 cloves garlic
1 lb firm tofu
1 1/2 tsp dried basil
1 1/2 tsp salt

Directions: Blend up cashew ricotta ingredients in a food processor, and set aside. for Carrot Mixture: Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg and Nutritional Yeast. Remove from heat and set aside; keep warm.

in an 11 x 7 baking dish, layer lasagna: noodles, pasta sauce, noodles, carrot mixture, spinach, noodles, ricotta, noodles, pasta sauce, chopped cashews, teese cheese. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min.