1can400g diced tomatoes (I used canned cherry tomatoes, which are sweeter)
500g515ml tomato passata (plain tomato sauce)
1tablespoonnama shoyuhealthier soy sauce
1handful fresh basil leavesminced
Place the textured soy protein in a large bowl and cover with water or, ideally, vegetable bouillon. Set aside. Meanwhile, finely dice the onion, garlic, mushrooms and carrot.
In a large pan on medium-high heat, sauté the onion in 1 teaspoon oil or water for 3 minutes. Add the garlic and cook for another 3 minutes. Add the mushrooms and carrots and cook until the mushrooms have released their water, about 5 minutes.
Drain your soy protein well and add to the pan. Cook for a minute. Add the tomato sauce, diced tomatoes, spinach, dried oregano and basil, and soy sauce and let simmer for 10 minutes. Finally, add the fresh basil.
Assembling the lasagna
In a 8x10 pan, add a quarter of the sauce. Add one layer of lasagna sheets without overlapping (I was able to fit 3). Add a quarter of the sauce and cover with a few tablespoons of cashew parmesan. Add another layer of lasagna sheets, another quarter of the sauce, more cashew parmesan. Finally add one last layer of pasta, the last quarter of the sauce and your grated cheese.
Bake for at least 20 minutes in the oven preheated at 350F(180C). Remove from the oven and let cool 5 minutes before cutting.
You can easily double or triple the sauce and freeze some for later.