Vegan Cheesy Lentil Lasagna {gluten-free}

INGREDIENTS

10 oz

gluten-free lasagna noodles (uncooked, I use Tinkyáda brown rice pasta lasagna)

8 cups

Vegan Lentil Bolognese Sauce (- see recipe)

2 cups

Basic Raw Cashew Cheese (- see recipe)

1/4 cup

Vegan Parmesan (- see recipe)

2 cups

baby arugula (or baby kale or baby spinach)

1 tsp

dried oregano

1 tsp

dried basil

1 cup

Daiya mozzarella style shreds (optional)