Preheat the oven to 350 degrees Fahrenheit.

In a large non-stick skillet, heat the olive oil for 1 minute. Stir in the mushrooms and onion. Cook for 3-5 minutes or until onion is tender and translucent. Stir in the garlic, red wine, oregano, and red chili flakes. Cook another 1-2 minutes until some of the wine has cooked off. Stir in the spinach and cook another 2-3 minutes until wilted. Set aside.

To make the vegan ricotta, add all the ingredients to a small mixing bowl. Break tofu apart with a fork until it resembles ricotta. Stir in the yeast, basil, and parsley. Set aside.

To make the cashew cream, puree all the ingredients together in a blender. 

To assemble the lasagna, spread 1/4 cup of the marinara sauce in an even layer onto the bottom of an 8"x 8" baking dish. Top with 3 lasagna noodles then 1/2 of the mushroom spinach mixture, then 1/2 the tofu ricotta, then 1/3 of the cashew cream, and 1/3 of the marinara. Top with 3 more lasagna noodles, the other 1/2 of the mushrooms, the last 1/2 of the tofu ricotta, another 1/3 of the cashew cream and another 1/3 of the marinara. Top with 3 more lasagna noodles. Spread the last of the cashew cream and marinara over the top noodles. Sprinkle with additional nutritional yeast and chopped parsley if desired.

Cover with aluminum foil and bake for 35 minutes. Take foil off and cook for another 10 minutes.

Allow to cool for 10-15 minutes before cutting. Garnish with fresh basil and store-bought vegan parmesan if desired.