Preheat oven at 200C.
Chop potato and onion to big pieces, and boil for 10 minutes.
Chop 3 cloves of garlic, and add to tomatoes in a small pot. Heat on high for 10 minutes
Add thyme and lemon juice to tomatoes (and chili if you want it spicy), and stir occasionally, still on high heat
Place 3 cloves garlic, cashews, lemon juice, basil, 2 tsp buillion, nutmeg, yeast flakes, and potato/onion, and 1 cup of broth in blender and blend.
Spread thin layer of tomato on baking tray, then a layer of lasagna plates, then blend sauce, plates, tomatoes, etc. finishing with a layer of blend sauce.
Layer optional spinach leaves over each blend layer.
Place shredded vegan cheese on top.
Bake for 35 minutes.

1 pinch basil
3/4 cashews
vegan cheese
6 cloves garlic
lasagna plates/sheets
1 squirt lemon juice
1/4 teaspoon nutmeg
1 whole onion
1 potato
1 pinch thyme
1.5 can (1020g) tomato puree
400 ml water
6 teaspoon yeast flakes
bouillion
Optional: chili flakes, spinach, faux meat