Hearty walnut bolognese is layered with creamy cashew mozzarella sauce and gluten-free noodles (or regular if you prefer) and baked until hot and bubbly.
While the sauce simmers, preheat the oven, lightly grease a baking dish, and prepare the cashew mozzarella sauce and vegan parmesan (if using).
The cashew mozzarella sauce is made by blending together cashews (or hemp seeds for nut-free), water, nutritional yeast flakes, arrowroot starch (for thickening), vinegar, and sea salt until completely smooth.
Pour about half of the mozzarella sauce over the lasagna noodles, and top with a bit more bolognese.