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1.
Preheat the oven to 180°C fan. Place the cashews in a bowl, pour boiling hot water over them, and let soak.
2.
Take the peas and spinach out of the freezer and let them thaw slightly at room temperature.
3.
Cut the zucchini into cubes, cut the beans into about 2 cm pieces, remove the woody ends of the asparagus and cut into about 3 cm pieces, and set everything aside.
4.
Dice the onion finely and mince the garlic finely. Lightly heat the olive oil in a pan and sauté the onions over medium heat until they have color. Then add the remaining vegetables and sauté everything until al dente. Season with Italian herbs, ground coriander, chili flakes, salt, and pepper. Season with lemon zest and lemon juice and set aside.
5.
For the cashew béchamel sauce, drain the soaked cashews and put them in a blender with 300 ml water, lemon zest, and nutmeg and purée until creamy. Season with salt and pepper.
6.
Grease a baking dish (20 x 30 cm) with some olive oil and spread a few tablespoons of the cashew béchamel sauce on the bottom. Place 3 lasagne sheets in, add half of the vegetable mixture and 1/3 of the sauce in sequence and smooth. Place another 3 lasagne sheets on top, add the other half of the vegetables and another third of the sauce and smooth. Finally place the last 3 lasagne sheets, spread the remaining sauce on top and smooth, optionally decorate with asparagus spears and peas.
7.
Cover the dish with foil and bake for about 20 minutes, then remove the foil and continue baking until the casserole bubbles and the surface is golden brown.
