1. Block 1: Mozz topping. Soak cashews in boiling water 15-30 minutes and drain. Combine with remainder of ingredients and process 2x on high time setting. Transfer to pot and heat until cheese begins to gather & clump. Remove from heat. Cool and package 250 grams in deli containers.

2. Block 2: Marinara. Sizzle garlic in oil until fragrant but not yet browned. Add water, deglaze pot, then add remainder of ingredients. Simmer 30 minutes

3. Block 3: Ricotta. Combine ingredients in blender and process until smooth.

4. Block 4: Sausage. Combine crumbles with remainder of ingredients. Simmer in pan until the liquid is all absorbed. Add a little olive oil and sautee until lightly browned

5. Assembly: In 8x8 pan: 1/2 cup marinara* 3 lasagna noodles broken to fit* 1/2 cup ricotta* 1-1/2 cup spinach (35 grams)* 1/2 cup sausage crumbles* 1 cup marinara* 3 noodles* 3/4 cup ricotta* 1/2 cup sausage* 1-1/2 cup spinach (35g)* 1/2 cup marinara* 3 noodles* 1 cup marinara*

6. Baking instructions: Cover pan with foil. Bake in 350 oven 35 minutes. Remove from oven & discard foil. Add spoon fulls of mozz on top. Return to oven, uncovered, for 15-20 minutes until bubbly hot. Remove and let set 15 minutes before slicing and serving