Preheat oven to 375F

Start by boiling your cashews, if they weren't soaked overnight, for 20 minutes. 

Next, chop your onion and garlic for the marinara sauce.

In a large pot, add the olive oil and heat on medium-high heat. Add the onion and cook until soft, about 5 minutes. 

Next, add the garlic and cook for another 2 minutes. 

Mix in the salt, red pepper flakes, and Italian seasonings. Cook for another 1-2 minutes. 

Add the crushed tomatoes. Lower the heat, cover, and simmer for 15-20 minutes. Turn off the heat and stir in the sugar and non-dairy milk.

After the cashews are soft, place them in a high speed blender along with the rest of the cashew cream ingredients. Blend until smooth.

In a pan with a touch of olive oil brown the vegan beef crumbles. Set aside.

In a 9x13in baking dish, add some sauce on the bottom of the pan.

Now, mix in the vegan beef crumbles to the sauce. 

Add a layer of no boil lasagna noodles(brush the top of each set of noodles with water) in the pan on top of the sauce then followed by more sauce, then more noodles, followed by cashew cream and a sprinkle of the shredded mozzarella, back to noodles, sauce, cashew cream + cheese, noodles, sauce, you get it. Repeat until all the noodles, sauce, and cheese are gone. The very top layer should have sauce, cashew cream, and cheese. 

Cover in foil and bake for 45 minutes. Top with fresh basil and serve!