Vegan spinach lasagne

Name: Vegan spinach lasagne
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 kg / 35 oz frozen spinach*, defrosted; 30-60 ml / 2-4 tbsp olive oil; 1 small onion, finely diced; 1 leek (or small onion), finely diced; 6 garlic cloves, finely diced; 200 g / 1½ cup sunflower seeds* (or cashews), soaked; 400 g / 14 oz firm unpressed tofu; 25 g / ½ cup nutritional yeast; 120 ml / ½ cup lemon juice + zest of 2 lemons; 30 g / 2 tbsp white miso paste; 10 g / 1 tbsp chopped dill; 20 g / 2 tbsp chopped parsley; ½ tsp ground nutmeg; 360 ml / 1½ cup soy (or other plant) milk; ¾ tsp black pepper, adjust to taste; 1¼-½ tsp fine salt, adjust to taste; 500 g / 17.5 oz no cook vegan lasagne sheets*; 5 g / 1 tsp white miso paste; 780 ml / 3¼ cups plant milk (I used Oatly barista); 80 ml / 1/3 cup mild olive oil (or 100 g / 3½ oz vegan butter); 80 g / scant 2/3 cup AP flour (or GF flour mix); 3 tbsp nutritional yeast; ½ tsp garlic powder (optional); salt to taste; ¼ tsp pepper, adjust to taste; freshly grated nutmeg, to taste (or scant ¼ tsp ground)