Sweet Potato Veggie Lasagna
[Vegan]

To Prep:

1. Preheat oven to 400°F. Saute onion and garlic on high heat for 3 minutes in a nonstick pan without oil or water.
2. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl.
3. Steam the broccoli in a steamer on the stovetop until soft-crisp and put into the mushroom mixture.
4. Steam the sweet potatoes in the same pan as the broccoli until soft. Remove to a separate bowl and mash.
5. Drain the tofu. Break it up with your hands into the mushroom bowl. Add the spices to the bowl and combine all.

To Assemble:

1. Boil the noodles until soft. Or, if using noodles that will cook in the oven, move to step two. Cover the bottom of a 9x10-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce.
2. Spread 1/2 of the vegetable mixture over the sauced noodles and cover with a layer of spinach and another of sauce. Add another layer of noodles.
3. Top with sauce, the other half of the vegetable mixture, a layer of mashed sweet potato and top with sauce.
4. Top with the final layer of noodles, sauce, and cover with thinly sliced tomatoes.
5. Cover with foil and bake in the over for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the over for 15 minutes. Let sit for 15 minutes before serving.