To make our lasagne, begin by thinly slicing the eggplant, zucchini and green pepper.
Then rinse and chop the basil.
Layer your lasagne, making sure the noodles are fully covered in sauce, especially along the edges.
Finish layering with sauce, saving some cashew cream for later.
Cover with parchment and foil, and bake in a preheated 350 degree oven for 45 minutes.
Remove the cover, add the remaining cashew cream and bake for 15 more minutes, top with fresh basil and serve!