Soak cashews overnight or in boiling water for 10 minutes.
Boil water and cook lasagna noodles according to packaging.
Preheat oven to 350 degrees Farenheit.
Add oil to a pan and once heated add finely diced onion to the pan, cook until translucent
Dice Gardein chick'n pieces and add to the pan with the onion. Season with salt & pepper
While onions and chick'n are cooking, drain the soaked cashews and add to a blender with broth, nutritional yeast, onion powder, garlic powder, and salt & pepper to taste. Blend until smooth.
Once chick'n starts to crisp, add in the sliced mushrooms and cook until soft. Then add in spinach and cook until wilted.
Assemble lasagna: In an 8x9 pan layer noodles, cashew sauce, chick'n & vegetable mixture, and optional mozzarella cheese until the dish is full.
Put foil over lasagna and bake covered for 30 minutes. Remove foil and bake for an additional 25-30 minutes.
Enjoy!

1/2 lb. lasagna noodles
1 cup raw unsalted cashews
1 & 1/2 cups vegan chicken (or vegetable) broth
1/2 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
2 Gardein scallopini pieces
2 tbsp oil
1/2 onion finely diced
8 oz sliced mushrooms
1 cup spinach
1/2 cup vegan mozzarella cheese (optional)