Place the cashews in a bowl and cover with 1” hot water. Let soak for 1 to 4 hours.Place the sun dried tomatoes, smashed garlic and olive oil in a small pot. Gently heat the olive oil until warm, then take off of the heat. This will allow the garlic to infuse into the oil and rehydrate the tomatoes. Let cool.Wash the zucchini well. Slice thinly, preferably with a mandolin, into circles. Sweat the slices with a little salt in single layers in the oven at 350 degrees for 5 minutes. You can omit the sweating and have it raw, but the result will be harder to chew.To make the sun dried tomato spread: Place the cooled sun dried tomato mixture in a food processor. Add the balsamic vinegar, lemon juice, herbs, basil and salt. Puree. Set side.To make the cashew spread: Drain and rinse the cashews. Place the cashews, water, nutritional yeast, garlic, olive oil, prepared mustard, salt, pepper and 3 T of the lemon juice into the food processor. Process until silky smooth (the consistency of hummus). Taste the spread and add another tablespoon of lemon juice if needed. Add the chopped parsley and process for 5 secondsTo assemble the lasagna: In a casserole dish, place zucchini slices in overlapping rows. Use the back of a spoon or spatula to spread half the sun dried tomato spread over the zucchini. Add another layer of zucchini slices, then spread with half the cashew spread. Add another layer of zucchini and spread with the onion/kale mixture. Continue with zucchini, then sundried tomato spread, then zucchini, then cashew spread, ending with a layer of zucchini. Garnish with basil, salt, pepper and a drizzle of olive oil. Serve immediately, or chill in refrigerator and use within 2 days.