Cover the cashews with filtered water and let sit about 30 minutes.

Drain the cashews and put them in a blender or food processor.

Add the lemon juice, oil, and garlic.

Blend until it is a smooth consistency. (If you do not have a high-speed blender like a Vitamix, you may need to add some filtered water to help it along.) Add the tofu a large chunk at a time, blending well after each addition.

Refrigerate until ready to assemble the lasagna, then add the flax seeds and 4 T. (60 ml) filtered water, stirring well.

Wash and dry the mushrooms and slice very thinly. Wash the celery, trim off the ends, and slice thinly.

Slice off the stem end of the onions, then set it cut side down and slice in half lengthwise. Peel back the skin, then chop into small dice.

Heat the oil in a large, deep sauté pan. Add onions and celery and saute for 5-8 minutes until everything is golden.

Remove from the pan and set aside. Add the mushrooms and sauté until golden. (You want to give the mushrooms plenty of space to release their liquid or else they get soggy.)

Deglaze the pan with the wine, and cook until almost dry. Add the onion mixture back into the pan with the spices.

Sauté for 1 more minute.

Add the Braggs® or tamari, vegetable broth, and 1 cup of the soy milk. Bring to a boil.

In a small bowl, combine the rest of the soy milk, flour, and yeast.

Whisk together until smooth, then whisk in to the pot.

Heat until thickened. Remove from heat; it will thicken as it stands.

Stir in one cup of vegetable broth before using for lasagna.

Bring a large pot of water to boil with a generous pinch of sea salt. Cook the noodles, stirring to keep them separated, for 5-6 minutes until softened and flexible. Rinse with cold water and drain.

Pre-heat the oven to 350F/180C/Gas mark 4. Spray your lasagna pan (9" X 13"/22 cm X 33 cm) lightly with cooking spray on the sides. Spoon in a generous amount of gravy to cover the bottom. Place a layer of noodles across the bottom (3 across). Use the broken ones on this layer and the middle one, reserving the best ones for the top. You must have the noodles completely covered.

Spread about 1/3 of the ricotta mixture on top of the noodles. Add a thin layer of gravy. Sprinkle with some grated cheese.

Create another layer of noodles, ricotta, gravy, and grated cheese, and repeat. Top with the last layer of noodles, the last of the gravy and grated cheese, making sure the noodles are completely covered with gravy. Wipe up any spills along the edges of the pan. Spray one side of heavy-duty aluminum foil with cooking spray, place on top of the lasagna (sprayed side down), cover tightly, and bake for 45 minutes.

Remove the foil and bake uncovered another 15 minutes.

Let sit for 10 minutes before cutting, to allow it to firm up. Top each serving with chopped fresh parsley and serve with a green salad. Enjoy!