Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise

Prepare fillings. For the cashew-almond layer add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water, if needed. It's best when it's not super creamy and still has some texture

For the pesto layer add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth

For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy

To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices

Alternatively, if you don't serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices

Sprinkle with nuts and seeds of your choice