Layer after layer, this lasagna builds serious comfort: a rich cashew cream sauce, gently thickened and spiced with nutmeg, cradles a hearty meat sauce made from ground beef and Italian sausage simmered down with crushed and diced tomatoes until deeply flavorful. Nutritional yeast dusted between the layers adds a savory, almost cheesy depth that plays beautifully against the melted shredded cheese on top. The onion and garlic base gives the sauce real backbone, while a slow simmer lets all those herbs and tomatoes meld into something you'll want to go back for seconds on. Once it bakes up bubbling and golden and rests long enough to hold its shape, you get clean, hearty slices with distinct layers all the way through. Torn fresh basil scattered on top finishes it off with a bright, fresh note. It's a satisfying, crowd-pleasing dinner that fits neatly into a gluten free spread.
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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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