Vegan lasagna

For cream: 2 cups cashews 2 glasses of water 3 tablespoons of tamari or regular soy sauce For lasagna: 450 grams of solid tofu, crushed into pieces 2 teaspoons salt 700 grams of tomato sauce 300g gluten-free (or regular) lasagna sheets ½ medium onion, sliced 450 grams of spinach (preferably fresh, but can be frozen)

Recipe: 1. Blend cashews, water and Tamari sauce. 2. Now mix the chopped tofu, salt and the resulting cashew cream. 3. Add ½ cup of baking dish. Another cup another another another another another another another another another another another another another another Repeat: ½ cup of tomato sauce, onion, tofu, spinach and dough. Evenly distributing it with the dough to bake better. 4. Cover with foil and bake for 40 minutes. Remove from the oven, let it cool slightly, cut and serve.