Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
Basil Cashew Cheese:
Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
Line the base of your dish with zucchini strips, overlapping them slightly.
On top of this, put down a layer of the basil cheese, and then the tomato sauce.
Finish this with another layer of slightly overlapping zucchini strips.
Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
Garnish individual portions with black pepper and a sprig of basil.