This hearty layered lasagna leans on a rich cashew béchamel in place of a traditional cream sauce, whisked together with a light flour-based roux and simmered until velvety and smooth. A deeply savory meat sauce — ground beef and Italian sausage simmered slowly with crushed tomatoes, garlic, and oregano — builds real depth between each layer of tender noodles. Melty shredded cheese and a dusting of nutritional yeast add that classic baked-lasagna pull and a savory, almost cheesy edge to every bite. Baked covered until set and then uncovered until bubbling and golden at the edges, it comes out of the oven with defined, sliceable layers once it rests. Fresh torn basil scattered over the top finishes it with a bright, herbal note. It's a satisfying, comforting dinner that works beautifully for an egg free table, no special substitutions required to enjoy every cheesy, saucy layer.
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Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 4 hours, or overnight in the refrigerator. Drain and rinse well, discarding the soaking water.
Transfer the drained cashews to a blender with 1 cup of fresh water. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The mixture should be thick and pourable with no visible grit. Set aside.
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