Preheat your oven to 400°F.

Dice the onions and sauté them until they're golden brown.

In a blender, combine the soaked cashews (I poured boiling water over mine and soaked them for 20 mins), almond milk, garlic, lemon juice, half the nutritional yeast, salt and pepper. Blend until smooth. If the sauces feels too thick, add a bit more almond milk. You want the sauce on the more liquidy side.

In a bowl, mix spinach (thawed and with the water squeeze out), sautéed onions, and cashew cream.

Use a vegetable peeler, mandolin, or a knife to slice your zucchini in thin slices.

In a square 9x9 dish, begin assembling your lasagna. Start with a thin layer of tomato sauce, followed a layer of lasagna noodles.

Add 1/2 the spinach mixture and spread it around so that it covers the lasagna noodles.

Add a layer of the sliced zucchini, followed by a layer of tomato sauce.

Repeat the previous layers: pasta noodles, rest of the spinach mixture, zucchini, tomato sauce.

Finish the lasagna off by sprinkling the rest of the nutritional yeast generously over the top.

Bake the lasagna at 400°F for 50-60 minutes, until the noodles are soft (you can poke it with a knife to check).

When it's done, let the lasagna rest on the counter for 10-15 minutes - and then dig in!