Preheat oven to 375°F and line a baking sheet with baking paper and spray an 8 x 10 inch oven-proof dish with oil.
Arrange eggplant on prepared sheet, spray with oil and season with salt and pepper. Bake for 20 minutes, turning halfway through.
Combine spinach and basil together in a bowl.
For the Mushroom Ragu: Heat a non-stick skillet over medium heat, spray with oil and add sliced mushrooms in a single layer. Cook for 8-10 minutes, turning once until golden. Add tomatoes, thyme, chilli, salt and pepper and simmer for 8-10 minutes to thicken sauce. Adjust seasoning and set aside.
For the Cashew Sauce: Drain and rinse cashews and add to a food processor with stock, lemon juice, miso, garlic and salt and pepper. Blend on high for 3-4 minutes or until smooth and creamy. Adjust seasoning.
Spread ⅓ of the cashew sauce over the base of the prepared oven dish, followed by ⅓ of the lasagna sheets, ⅓ of mushroom ragu, ⅓ of eggplant slices, and ⅓ of the spinach and basil mix. Repeat layering twice, adding final spinach mix around the eggplant layer. Don’t worry if layers aren’t perfect - it will still taste delicious!
Bake for 30-35 minutes or until the cashew sauce is bubbling and eggplant is golden brown.
Bake for 30-35 minutes or until the cashew sauce is bubbling and eggplant is golden brown.
Stand for 5 minutes before serving.