If necessary, cook the noodles according to the instructions on the back of the packaging (the pasta we used did not require prior cooking, so just double check instructions).
Pre-heat oven to 350°.
Heat up the olive oil in a large sauté pan. Add the onions, mushrooms and garlic, cover, and cook over low-medium heat for about 5-7 minutes, until the onions are fully cooked.
While the veggies are cooking, in a high speed blender (check out the one we prefer here!) or food processor, blend together the cashews, chickpeas, nutritional yeast, veggie broth, lemon juice, garlic powder, and salt to make a thick and creamy cheese.
Add spinach to the pan of veggies and mix well. Replace the lid and cook for about a minute, until spinach has wilted.
Stir in the cheese mixture until everything is combined.
Pour an even layer of tomato sauce onto the bottom of a 8×12 baking dish (not all of the sauce, just enough for a thin layer), then lay 3 noodles (side by side) on top of the sauce. Spread about a third of the cheeze/veggie mix & an even layer of sauce (amount varies depending on taste) on top of the noodles and repeat to make at least 3 layers (the cheese mixture should not be on the top of the pasta dish).
Finish by topping with the rest of the tomato sauce and a thin layer of your favorite vegan cheese shreds, if desired.
Cover and place in the oven for 50 minutes (or follow the instructions on noodle package).
Uncover and let cook for 10 more minutes. Serve!
