Vegan Lentil Veggie Lasagna

Name: Vegan Lentil Veggie Lasagna
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 teaspoons olive oil; 3-4 cloves garlic, minced; 1 medium onion, diced; One 8 oz package mushrooms, diced; 1 cup dried lentils, soaked for 6+ hours; 1 teaspoon sea salt; 1 teaspoon pepper; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon chili flakes; ½ teaspoon chili powder; One 680 ml jar of tomato sauce; ½ tablespoon tamari or soy sauce; ½ tablespoon red wine vinegar; ½ teaspoon maple syrup; ½ cup water; ¾ cup cashews, soaked for 2+ hours and drained; ¾ cup water; ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoons nutritional yeast; ½ teaspoon garlic powder; 1 bunch spinach, chopped; ½ cup almonds (or any nut); 1 tablespoon nutritional yeast; ⅛ teaspoon salt; 9 lasagna noodles (I used brown rice noodles); 2 medium zucchinis, sliced lengthwise; Fresh basil, optional