Preheat oven to 400 degrees F.
Grease a 11 x 7 inch casserole glass dish.
Place 2-3 Tablespoons of tomato sauce on the bottom of the dish and using the back of a spoon spread it evenly.
Place 2 or 3 sheets of dry, uncooked lasagna noodles on the bottom of the dish. Ensure to cover the entire bottom. You can break the noodles if necessary to get coverage.
Layer 1/3 of your cheese on top.
Spoon about half of the Creamy Pesto Sauce on top.
Top with a layer of noodles, this time running them perpendicular to your first layer.
Layer another 1/3 of vegan cheese.
Put the remainder of the Creamy Pesto Sauce on top.
Finish with a final layer of lasagna noodles, this time running the same direction as your first layer.
Carefully pour the entire jar of tomato sauce on top, making sure it seeps through the side and edges. You can push down with the end of a wooden spoon or knife but make sure you see the tomato sauce making its way down through all the layers.
Since the noodles are raw it’s important to make sure the top layer is well covered.
Drizzle some of the remaining cashew cream sauce over the top in a zig zag pattern, ensuring the tomato sauce is visible through it.
Bake for 45- 50 minutes until golden on top. I like to start with it covered for about 15-20 minutes with aluminum foil. Take it out at that point, remove the aluminum foil and again push down on the top noodles so they don’t bow up. Pushing down on the top layer ensures the cook evenly. Cook for the remaining time.
After the total time has elapsed put a knife through the top layer of noodles to ensure they’re soft and cooked. If so, remove from the oven and let it cool for about 20-30 minutes.