Bring 3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes.

Meanwhile, heat the olive oil in a small pan over medium heat. Once hot, add the chopped onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Remove from heat.

Drain the cashews and discard the soaking water. Add them to a high powered blender along with the white beans, onions/garlic, nutritional yeast, lemon juice, salt and water. Blend until very smooth and set aside.

Thaw the spinach and squeeze out excess liquid. Set aside.

Warm the olive oil over medium heat in a large sauté pan. Add the onion and mushrooms and sauté for 10-15 minutes, stirring frequently. Add the garlic and Italian seasoning and cook for 1 more minute, until fragrant. Stir in the spinach, then remove from the heat.

Add the cashews to a food processor and process until fine and crumbly. Add the tofu in chunks, lemon juice, garlic powder and salt. Pulse until well-combined and smooth. Stir in half of the mozzarella cheese, if using.

Stir the ricotta into the mushroom spinach mixture.

Preheat the oven to 400 degrees F and lightly grease a 9x13 inch casserole dish.

Cook the lasagna noodles according to package instructions. I like to lay the noodles on parchment paper after they are done cooking, so they don't stick together. Alternatively, use no boil noodles.

Spoon about 1/2 cup of the alfredo sauce on the bottom of the casserole dish. Layer with 4-5 lasagna noodles, 1/2 of the mushroom spinach filling and drizzle 1/2 cup of alfredo sauce on top. Arrange another layer of noodles on top, then the rest of the mushroom spinach filling and 1/2 cup of alfredo sauce. Finish with a final layer of noodles, then pour the remaining alfredo sauce on top and sprinkle with the rest of the mozzarella and parmesan, if using.

Cover tightly with foil and bake in the oven for 30 minutes. Remove the foil and bake for 10 more minutes. Let it cool for at least 15 minutes before slicing and serving. Sprinkle with a little fresh parsley, if desired, and enjoy!