Begin the sauce recipe first. Cover and allow it to simmer on low for at least 1 hour (up to 6 hours) – stirring occasionally.

While the sauce cooks, put the cashew cheese recipe together (if using). Refrigerate until ready to use.

When ready to start the remainder of the recipe, preheat oven to 350F. Set aside a 9x13 glass casserole dish.

Heat olive oil in a large pan over medium heat. Add beef, onion, garlic, Italian seasoning and salt – browning mixture until cooked through.

Drain the fat and add the beef mixture to the sauce. Tip: I use an immersion blender and give it a couple quick blends to break down the beef a little. Set aside.

Cook noodles al dente according to the package instructions. Rinse under cold water and set aside.

Ladle a scoop of the meat sauce into the bottom of the pan. Top with 4 lasagna noodles (you can cut a noodle in half to fill the dish).

Layer with meat sauce and dollop with cashew cheese.

Repeat twice more – finishing with a top layer of noodles.

Pour remaining cashew cheese over top.

Cover with a layer of parchment paper and then aluminum foil to retain moisture.

Bake in the oven at 350F for 45 minutes.

Remove from oven and let sit for 10-15 minutes before serving.