Pre-heat your oven to 180 degrees Celsius (355 degrees Fahrenheit).
Thinly slice your zucchinis lengthways and place them on a baking try to roast in the oven for 20 minutes.
In the meantime make the cashew cheese sauce in a blender with the drained soaked cashews, nutritional yeast, garlic powder, arrowroot flour, salt and almond milk. Blend until smooth.
To make the lasagna: Add a tbsp of passata sauce at the bottom of your lasagna dish, the lasagna sheets, then layer the roasted zucchinis, lentils (rinsed and drained), more passata, and again lasagna sheet etc.
Finish with a sprinkle of oregano, garlic powder and the cashew cheese sauce.
Place it in the oven covered with aluminium foil for 30 minutes to cook at 180 degrees Celsius (355 degrees Fahrenheit) then remove the foil and bake for another 20 minutes or until cooked through.
Serve with a side salad.
