Spinach and Cashew Ricotta Lasagna

- 150g / 5.29oz soaked Raw cashews
- 3 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 lemon Lemon juice
- 500g / 17.64oz Baby spinach
- 700g / 24.69oz Passata/strained tomatoes
- 250g / 8.82oz Dried lasagne sheets
- 1 diced Onion
- 2 crushed Garlic cloves
- 2 sliced Tomatoes
- 160ml / 5.41fl oz Water

1. Preheat the oven to 180°C (350°F).
2. Drain and rinse 150g / 5.29oz soaked raw cashews. Blend with 160ml / 5.41fl oz water, 3 tbsp nutritional yeast, 1 tsp garlic powder, 1/2 tsp onion powder, some salt, and juice of 1/2 lemon until smooth.
3. Add 500g / 17.64oz baby spinach and blend. Set aside.
4. Pour a layer of 700g / 24.69oz passata/strained tomatoes into the base of a lasagne dish.
5. Add a layer of 250g / 8.82oz dried lasagne sheets, then add 1 diced onion and 2 crushed garlic cloves.
6. Add more passata and lasagne sheets, then the spinach and cashew cheese.
7. Repeat layers until dish is full, ending with spinach and cashew cheese.
8. Top with 2 sliced tomatoes, season with salt and pepper.
9. Bake for 45 minutes. Remove from oven and serve.