Preheat oven to 375 degrees F.
Line 3-4 baking sheets with parchment paper. Place red peppers on one baking sheet, and drizzle one tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper.
Place the peppers in the oven, and roast them for 15 minutes on each side, or until lightly charred and peppers cave in towards the side. When done, remove from oven and place peppers in a bowl covered with plastic wrap to steam. After 10 minutes, peel off the skins, remove the core and slice the peppers in strips. Set aside.
On the second baking sheet, add eggplant and zucchini and drizzle 1 tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper. Roast eggplant and zucchini for 25 minutes until lightly browned. When done, remove from oven and let cool. Set aside.
In a food processor, add garlic cloves, cashews, pine nuts, nutritional yeast, sea salt and water. Process until smooth.
Add basil, lemon juice and olive oil while processing. Mix until smooth, and set aside.
Using a ladle, scoop 1 cup of the tomato sauce in casserole dish to cover the bottom. Place 4 lasagna noodles crosswise so they completely cover the bottom of the dish, breaking them to fit as necessary.
Cover the noodles with one-third of the cashew-pesto mixture, and evenly spread it with a rubber spatula. Layer 1/2 the zucchini, 1/2 the eggplant, 1/2 the roasted peppers and repeat layers.
Top with the remaining lasagna noodles, cashew-pesto and sauce. Place lasagna in the oven, and bake for 40-45 minutes, or until it is browned and bubbly. Allow to sit for 10 minutes and serve hot.
Serving size: 1 serving Calories: 525 calories, Fat: 34 grams, Saturated fat: 5 grams, Carbohydrates: 45 grams, Sugar: 11 grams, Sodium: 230 milligrams, Fiber: 8 grams, Protein: 14.5 grams, Cholesterol: 0 milligrams
*Place diced eggplant in a colander and sprinkle salt over the eggplant. Lay a paper towel over the eggplant, and put a heavy object over it so the bitter liquid can drain.