Layers of tender pasta get tucked between a rich, herby tomato sauce simmered with onion, garlic, oregano, and a touch of red pepper flakes for warmth. The real star is the cashew béchamel — soaked cashews blended silky-smooth, then thickened with a simple flour roux and a whisper of nutmeg until it's pourable and velvety. Melted dairy free mozzarella blankets each layer and turns golden and bubbling at the edges under the broiler-hot oven, giving every slice that classic pull-apart cheese moment. It all bakes low and slow under foil before finishing uncovered, so the noodles stay tender and the top gets those irresistible browned spots. A rest before slicing keeps the layers intact, and a scatter of fresh basil brightens the whole dish right before serving. It's a comforting, deeply savory casserole that fits neatly into a vegan spread without skipping any of the classic lasagna experience.
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Place the cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse before using.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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