• Cook the lasagna noodles al-dente and according to its specific package instructions. *Make sure to salt the cooking water generously. I usually end up boiling my noodles for only 10 minutes. Then, drain and rinse the lasagna noodles under cold water until they are no longer warm. Coat the noodles in a splash of olive oil to prevent them from sticking together. Set aside.

Parmesan-Mozzarella Blend

• Add the raw cashews, nutritional yeast, garlic powder, and salt into a food processor. Blend until it resembles finely ground parmesan.
• Place the cashew parmesan and shredded vegan mozzarella into a medium-sized bowl and mix to combine. Set aside.

Basil Sunflower Seed Cheese

• Drain and rinse off the soaked sunflower seeds.
• Add all of the seed cheese ingredients, except for the parsley, into a high powered blender. Blend until extremely smooth. Scrape down the insides of the blender as needed.
• Scrape the seed cheese into a bowl and stir in the chopped parsley. Place a piece of plastic wrap directly onto the cheese. This helps any oxidation from occurring, which could cause the seed cheese to slightly turn brown. Set aside.

Mushroom Tomato Sauce

• Place a large, deep saute pan or a stockpot over medium heat. Once hot, add in the olive oil and diced yellow onion. Cook for 3 minutes, stirring as needed.
• Add in the shiitake and portobello mushrooms and minced garlic. Cook for 5 minutes, stirring occasionally.
• Season with the salt and pepper.
• Turn the heat off, add in the jars of tomato sauce, and stir to combine.

How to Assemble and Cook the Lasagna

• Preheat the oven to 375 degrees Fahrenheit.
• Inside a 9" by 13" baking dish, spread down 1/2 cup of the tomato sauce. Try to scoop and spread out just the sauce and not any of the mushrooms. The sauce is put down to prevent the noodles from sticking to the dish and drying out.
• Lay 3 noodles down the long way. Spread across 1 hefty tablespoon of seed cheese across EACH noodle. Then, spread across 2 cups of the mushroom tomato sauce over the entire dish. Lastly, sprinkle over 1 cup of the parmesan-mozzarella cheese blend over the entire dish.
• Repeat those same layering steps two more times, for a total of 3 layers. You may notice that the top layer has extra cheese, and it should! There will be about 2 cups of the cheese blend going on top, instead of 1 cup like the other two layers got.
• Now, wrap the top of the baking dish with tin foil and place it on the middle oven rack. Bake the lasagna for 50 minutes.
• Allow the lasagna to rest for about 5-10 minutes and then cut it twice through the long way and three times through the short way to give you 12 squares.
• Top the lasagna with a little bit of chopped parsley for garnish, if you'd like.