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Place sliced zucchini and eggplant in a large colander in the sink and sprinkle generously with salt and let sit for 30 minutes to an hour. Rinse off salt, and pat it dry.
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Preheat oven to 180°C.
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Grease 2 large baking trays with olive oil and place zucchini, eggplant and pumpkin on top and toss with olive oil. Roast in the oven for around half an hour, until lightly browned.
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Meanwhile, to make the cauliflower béchamel, heat 1 tbsp of olive oil in a medium size saucepan and add leek and garlic. Cook, stirring for 5 minutes, until leek has softened.
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Add cauliflower and cashews and stir through. Add enough water to the saucepan to cover the cauliflower, add the stock cube and bring to the boil. Let simmer for around 20 minutes, until the cauliflower is soft. Set aside to cool.
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When cool enough, add everything to a blender, season with salt and pepper and blend until smooth. Set aside until you assemble the lasagna.
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To make the tomato sauce, heat 1 tbsp of olive oil in a medium size saucepan, add shallots and garlic. Cook, stirring for 5 minutes, until shallots have softened.
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Add both tins of tomatoes, sugar, oregano and basil and stir through. Bring to the boil and let simmer until the sauce reduces, around 15 minutes. Season with salt and pepper.
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Lightly oil an oven proof dish. Cover the bottom with a layer of the tomato sauce then arrange a layer of lasagna sheets, next the cauliflower béchamel, then a layer of the vegetables. Set aside 4 slices of zucchini and repeat these steps until you have run out of vegetables and sauce.
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On top arrange the 4 zucchini slices and grate some vegan cheese over the top (if using).
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Place the baking dish into the oven for 45 minutes.
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When cooked, remove from the oven and allow to cool for 10-15 minutes. Slice and serve with fresh basil and parsley.
