Gather all your tools: a baking dish, skillet, blender, and baking sheet. Preheat your oven to 190°C (375°F).
In the skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and cook until fragrant and translucent, about 5 minutes. The aroma should be inviting and the onions slightly golden.
Stir in minced garlic and cook for another minute until fragrant, then add crushed tomatoes and smoked paprika. Let it simmer gently on low heat for 20 minutes, stirring occasionally, until the sauce thickens and releases a smoky aroma.
Meanwhile, drain and rinse soaked cashews. In the blender, combine cashews, lemon juice, a pinch of salt, and 1/4 cup water. Blend until silky smooth, scraping down the sides as needed. Set aside the creamy cashew cheese.
Chop zucchini and eggplant into 1/4-inch slices. Toss with 1 tablespoon olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast at 200°C (400°F) for 15-20 minutes until edges are caramelized and vegetables are tender.
Cook the lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
Start layering your lasagna: spread a thin layer of sauce on the bottom of your dish. Place a layer of noodles over the sauce, then add roasted vegetables and dollops of cashew cheese. Repeat the layers, ending with a layer of sauce topped with chopped basil and oregano.
Cover the assembled lasagna with foil and bake at 190°C (375°F) for 30 minutes. Then remove the foil and bake for an additional 10 minutes until bubbling and slightly browned on top.
Take the lasagna out of the oven and let it rest for 10-15 minutes. This helps it set, making slicing easier and cleaner.
Slice and serve the lasagna warm, garnished with extra fresh herbs if desired. The layers should be firm yet tender, with bubbling sauce and a golden top.
