Preheat the oven to 375ºF.

Slice the eggplant lengthwise and then cut into 1/4" strips. Place on a baking sheet, spray with cooking spray or drizzle with oil, and sprinkle with salt and pepper. Roast for 15 minutes until fork tender.

While the eggplant is roasting, drain and rinse the cashews and add them to a blender along with the nutritional yeast, lemon juice, spices and coconut water. Blend until smooth.

In a large bowl, combine the tomato sauce and spices. Stir until combined.

Prepare the lasagna in a 9x9 pan. Start with a layer of tomato sauce and spread it out evenly across the bottom. Top with three lasagna sheets, then some ricotta. Spread the ricotta out evenly as well. Then top with eggplant slices, additional sauce and repeat until all ingredients have been used up (ending with a layer of sauce & ricotta). Top with shredded cheese.

Bake the lasagna covered for 50 - 55 minutes until everything has cooked through and is bubbling. Remove from the oven, let sit for 10 minutes, then slice and serve.

Store leftovers in an airtight container for 3 - 5 days or freeze.