In a large pot, cook the lasagna noodles according to package directions.
Make the cashew cheese
In a food processor, blend together the cashews, nutritional yeast, garlic powder, kosher salt, lemon juice, and ⅔ cup water. As the mixture processes, gradually add more water 1 Tablespoon at a time, as needed, until the mixture becomes smooth. Set aside.
Make the sauce
In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for one minute, just to soften the garlic.
Add the ground turkey and break it up with a wooden spoon, stirring and cooking until just brown on all sides.
Sprinkle in the kosher salt, pepper, oregano, and basil. Stir until the seasoning is well combined into the meat.
Pour in the marinara sauce and stir. Add the chopped spinach and stir. Lower heat to low-medium and simmer for 10 to 15 minutes, stirring occasionally.
Assemble the lasagna
Lightly butter the inside of the baking dish. Spoon a thin layer of sauce on the bottom.
Top with 3 to 5 lasagna noodles, slightly overlapping each other.
Spoon a layer of cashew cheese over the noodles, just enough to cover the noodles.
Repeat the layers - sauce, noodles, cashew cheese - until you reach the top of the baking dish with about an inch of space at the top.
Sprinkle your favorite dairy-free cheese across the top.
Bake at 350°F for 40 to 50 minutes, until the top cheese is almost melted.
Sprinkle fresh chopped parsley on the top. Allow the lasagna to cool about 5 to 10 minutes before slicing and serving.
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Notes
Cashews - It's best to use unsalted cashews. Soak in a large bowl filled with water for at least 2 hours. You can even soak them overnight. Drain before adding to the food processor to make cashew cheese.Lasagna noodles - From a 16-ounce box, cook just over half of the noodles. I use between 10 and 12 ounces of noodles, and sometimes have leftover. If you have leftover noodles, refrigerate and save those cooked noodles for another yummy pasta dish! Meat - I use ground turkey but you can also use ground beef. Dairy-free shreds - I top the lasagna layers with my favorite dairy-free Mozzarella shreds, but you can use any dairy-free cheese. Layers - depending on how thin your cashew cheese and sauce layers are, and how many noodle strands you use, you may have some ingredients left over. I've written this recipe so you will hopefully have more, instead of coming up short on layers. Use leftovers to make a yummy deconstructed lasagna bowl for later!