Lasagne Marinara with Spinach

I tried this recipe from page 196 of Veganomicon.  I made the entire recipe, including the cashew ricotta, almesan (vegan parmesan), and pine nut cream.  Damn, this was good.  Very rich.  Next time I would make this lasagne without the pine nut cream to help reduce the richness.  But a definite winner.  Amazing how a food processor, tofu, nuts, and herbs can put dairy to s-h-a-m-e.  Great flavour, great texture, and very filling.  I served it up with garlic bread and salad.