Make the cashew cream

• Soak the cashews in hot water until softened.
• Drain and blend the cashews with the water until completely smooth.
• Set the cream aside.

Make the vegan ricotta

• Crumble the tofu into a bowl with the garlic, olive oil and salt.
• Mix well, then top with the basil and a drizzle of olive oil.
• Refrigerate until serving.

Bake the tofu bacon

• Spread the tofu bacon on a baking tray.
• Bake in the oven until crisp and golden.

Build the soup base

• Brown the vegan sausage in a pot.
• Add the onion, garlic and Italian seasoning and cook until softened.

Add broth and cream

• Pour in the vegan chicken broth and add the bay leaf.
• Bring to a boil, then stir in the cashew cream.

Cook the lasagna sheets

• Add the broken lasagna sheets to the soup.
• Simmer until the pasta is tender.

Finish and serve

• Stir in the wilted spinach.
• Ladle into bowls and top with the vegan ricotta and tofu bacon.