Pre-heat the oven to 450 degrees and line 2 baking sheets with parchment paper

Drain the soaked cashews and add to a blender with ½ cup water, ½ teaspoon garlic powder, 1 teaspoon salt, juice of 1 lemon and 1 teaspoon nutritional yeast. Mix until smooth and set aside. (This will be your béchamel)

For the pesto add the spinach/kale, 2 cloves garlic, 2 teaspoon nutritional yeast, ⅓ cup olive oil, dash of salt and pepper to a food processor and blend. Add more olive oil as necessary. Set aside

Peel the butternut squash and the sweet potato and cut into ¼ inch thick slices (remove the seeds from the squash). Slice the zucchini lengthwise so you have big long strips

Toss the squash, sweet potato and zucchini slices with 3 teaspoon olive oil and season with salt and pepper. Arrange the slices in a single layer on the baking sheets and roast for 20 minutes until tender

Reduce the heat to 350 degrees and let the roasted vegetables cool for about 10 minutes

Lightly grease an oven proof dish and arrange your lasagna. Layer the sweet potato slices on the bottom of the dish so that they are slightly overlapping. Then add some pesto and cashew cheese sauce.

Add another layer with tomatoes, another with the zucchini and another with the squash. Each time adding some pesto and cashew cheese between the vegetable layers. Add any remaining cashew cheese to the top of the lasagne.

Bake for approx. 25-30 minutes and serve!