1. Day before: Soak cashews in water (no need to refrigerate)
2. In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
3. Add Italian sausage and beef in pot, cook until meat is browned
4. Drain fat
5. Add tomatoes, tomato sauce, and tomato paste
6. Add remaining lasagna sauce spices
7. Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
8. In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
9. Set sautéed mushrooms aside
10. Place thawed spinach in bowl, squeeze as much water out of it as possible
11. Set spinach aside
12. Drain water from the soaking cashews, and pour cashews into a food processor
13. Add almond milk and spices to the food processor
14. Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
15. Add 2 cups of the cashew “cheese” into the bowl with spinach and blend together
16. Preheat oven to 350-degrees F
17. Slice zucchini lengthwise, (first trim two opposite sides so it doesn’t roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don’t worry about them all being the exact same thickness
18. Get out a 9 x12 pan
19. Smooth a little bit of the lasagna sauce along the bottom of the pan
20. Place one layer of zucchini noodles lengthwise across the bottom of the pan
21. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
22. On top of that, add half of the pan of sautéed mushrooms
23. Top with lasagna sauce enough to cover the top (don’t skimp, there’ll be plenty)
24. Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
25. Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
26. Remove from oven, let stand a few minutes, and serve
27. Enjoy!

Notes