Cashew ricotta veggie lasagne

Name: Cashew ricotta veggie lasagne
Cuisine: European, Mediterranean, Italian
Ingredients: 1 medium onion, chopped; 1 medium carrot, chopped; 1 stick of celery, choped; 5g Olive oil for cooking; 3 springs of thyme; 1 tsp smoked paprika; 250g chestnut mushrooms; 3 crushed garlic cloves; 1 tbsp brown miso paste; 1 tbsp tamari sauce; 400g tin of chopped tomatoes; 2 tbsp tomato purée; 250g cooked puy lentils; 700ml vegetable stock; 200g baby spinach; 12 lasagne sheets; 200g raw cashews, soaked in boiling water for 30 mins then drained; 300g firm tofu; 6 tbsp nutritional yeast; 1 tsp Dijon mustard; 1 1/2 tbsp white miso paste; 2 tbsp apple cider vinegar; 2 tbsp juice of a lemon; Pinch of black pepper