Start by blending the soaked cashews with a splash of water, a squeeze of lemon, and a pinch of salt until silky smooth. Set aside to use as the creamy layer.
Chop the ripe tomatoes and simmer them with minced garlic, a tablespoon of olive oil, salt, and herbs in a saucepan over medium heat. Let it cook gently for about 20 minutes until thickened and fragrant, stirring occasionally.
While the sauce cooks, heat a skillet with a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent and fragrant, about 5 minutes.
Add the chopped spinach to the skillet and cook just until wilted, about 2 minutes. Remove from heat and set aside.
Lightly salt the zucchini slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel to prevent sogginess during baking.
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
To assemble, spread a thin layer of tomato sauce at the bottom of your baking dish. Layer noodles over the sauce, then add a layer of sautéed vegetables, followed by dollops of cashew cream and a sprinkle of vegan cheese. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
Drizzle a little olive oil over the top and bake in a preheated oven at 180°C (350°F) for about 35-40 minutes, until the top is golden and bubbling.
Remove from oven and let rest for 10 minutes. This helps the layers set and makes slicing easier.
Slice into portions with a sharp knife, garnish with fresh basil and oregano, and serve warm. Enjoy the hearty, layered textures and rich flavors!
