Blend spinach leafs, 1 cup of basil leaves, garlic, hemp protein, olive oil, salt and pepper until smooth. Add pine nuts and mix again.
Soak dried tomatoes during night. Then add fresh tomatoes, 1 cup of basil leaves, olive oil, salt and pepper and blend all ingredients until smooth.
Blend cashews until smooth and creamy, adding some water if need be.
Wash the zucchini, cut the ends off and cut lengthwise into thin slices. Assemble the lasagna starting with a layer of zucchini, then alternating layers of sauces and zucchini slices (zucchini - spinach pesto - zucchini - tomato pesto - zucchini - cashew cream...). Repeat the above steps until you've run out of ingredients. Garnish as you please.