Soo good! :) After making the spinach pasta bake last week my husband reminded me that I promised him a lasagna! I had a huge pot of homemade marinara sauce already made so I was pretty much half way there! So I whipped up another batch of the cashew ricotta and the cashew cream sauce and went to work.
Making lasagna is much easier in my opinion since I don't boil the noodles. I use low carb noodles that are loaded with fiber and all I do is put a generous amount of tomato sauce on the bottom of the pan and on each layer of the noodles so they stay extra moist - then layer your lasagna as usual. I didn't use any soy mozzarella this time as I didn't feel it needed it. I topped the lasagna with the cashew cream sauce and each plate had some vegan parm. sprinkled on top and more marinara sauce. Delicious!