Vegan Lentil Veggie Lasagna

Name: Vegan Lentil Veggie Lasagna
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 teaspoons olive oil; 3-4 cloves garlic (minced); 1 medium onion (diced); One 8 oz package mushrooms (diced); 1 cup dried lentils (soaked for 6+ hours); 1 teaspoon sea salt; 1 teaspoon pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon chili flakes; 1/2 teaspoon chili powder; One 680 ml jar of tomato sauce; 1/2 tablespoon tamari or soy sauce; 1/2 tablespoon red wine vinegar; 1/2 teaspoon maple syrup; 1/2 cup water; 3/4 cup cashews (soaked for 2+ hours and drained); 3/4 cup water; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons nutritional yeast; 1/2 teaspoon garlic powder; 1 bunch spinach (chopped); 1/2 cup almonds (or any nut); 1 tablespoon nutritional yeast; 1/8 teaspoon salt; 9 lasagna noodles (I used brown rice noodles); 2 medium zucchinis (sliced lengthwise); Fresh basil (optional)