Heat your oven to 425 degrees.

In a high-powered blender, combine the cashews, water, spices and yeast. Blend on high for a minute or two, and set aside.

Pour about a cup of marinara sauce into the bottom of a large baking dish. Layer the lasagna noodles on top, pressing into the sauce.

Add another layer of marinara, then the eggplant, carrots, mushrooms. Then spread half of the cashew "cheese" on top, and cover with more marinara.

Add another layer of: noodles, sauce, eggplant, carrots, mushrooms, cashew "cheese", marinara, and then end with the top layer of lasagna noodles. Cover them with the final marinara sauce and spread it so all areas are covered.

Cover the pan with foil or a lid, and bake at 425 for 45 minutes, until bubbly. Remove from heat, let sit for about 10 minutes, then serve.