Cashew cheese:

1 cup cashews (soaked overnight and drained)

1 tbsp nutritional yeast

1 tbsp lemon juice

1/2 tsp salt

1 cup spinach, roughly chopped

"Meat" sauce: 

1 tbsp olive oil

2 packets Impossible or Beyond meat

1/2 tsp salt

1/2 tsp thyme

1/2 tsp garlic powder

1 can tomato sauce

Other

2 sweet potatoes

1 zucchini

8 sheets plant based lasagna sheets

8 oz shredded vegan mozarella

Extra virgin olive oil, to drizzle

1 tsp dried oregano

1. Preheat the over to 400 F. Coat a 9x13 pan with olive oil. Set aside.
2. To make the cashew cheese, add drained cashews, nutritional yeast, lemon juice, and salt to food processor and blend until smooth.
3. Add cashew cheese and chopped spinach to medium mixing bowl and combine, set aside.
4. Heat 1 tbsp olive oil a large skillet over medium heat. Once olive oil is heated, add Impossible meat, salt, thyme, and garlic powder. Break up the Impossible meat to form a ground beef consistency, continue to cook over medium heat for 4-5 minutes, or until meat starts to brown.
5. Reduce heat to low and add tomato sauce. Continue to cook for 5-8 minutes, or until tomato sauce reduces and sauce begins to thicken. Remove from heat and set aside.
6. Pierce sweet potatoes with a knife or fork all over the surface. Wrap 1 sweet potato in a damp paper towel and microwave for 4 minutes on each side. Repeat with other sweet potato.
7. Let potatoes cool and remove the skin. Add skinned potatoes to a medium mixing bowl and mash with a fork to form a puree consistency.
8. Using a sharp knife or a mandolin slicer, slice zucchini into thin, 1/4 inch strips, set aside.
9. Follow the directions on the box of your lasagna sheets and pre-boil if necessary.
10. Layer ingredients in the 9x13 pan in the following order:

• 4 lasagna sheets
• 1/2 of the Impossible meat
• 1/2 of the zucchini slices
• Drizzle of olive oil
• 1/2 of the mashed sweet potato
• 1/2 of the shredded vegan mozzarella
• All of the cashew cheese/spinach mixture
• 4 lasagna sheets
• The remainder of the Impossible meat
• The remainder of the zucchini slices
• Drizzle of olive oil
• The remainder of the mashed sweet potato
• The remainder of the shredded vegan mozzarella
• Top with 1 tsp dried oregano

11. Bake for 35-40 minutes. After lasagna has been baking for 20 minutes, put a piece of aluminum foil over the top to prevent the top from further browning.