Vegan Mushroom Lentil Lasagna

Ingredients

• About 12-16 dried lasagna noodles (just under a pound)
• 1/4 cup olive oil, (divided)
• 8 oz. cremini mushrooms, (stemmed and coarsely chopped)
• 1/2 large onion, (diced)
• 3 garlic cloves, (minced)
• 1 (28 oz.) can crushed tomatoes
• 1 (28 oz.) can diced tomatoes
• 1 cup dried green lentils
• 2 tbsp. granulated sugar, (or sweetener of choice)
• 2 tbsp. balsamic vinegar
• 2 tsp. dried basil
• 1-2 tsp. red pepper flakes, (optional, or to taste)
• 1/2 tsp. crushed fennel seeds
• salt and pepper to taste
• 1 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
• 3 tbsp. unflavored soy or almond milk
• 3 tbsp. lemon juice
• 1 lb. firm or extra firm tofu, (drained)
• 1/2 large onion, (chopped)
• 2 garlic cloves, (minced)
• 1/4 cup fresh parsley leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Nutrition (per serving)