One-Pot Summer Vegetable Lasagna

Name: One-Pot Summer Vegetable Lasagna
Cuisine: African, European, Moroccan, Mediterranean, American, Greek, Southern
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, finely chopped; 1 bell pepper, cored and finely chopped; 1 tablespoon minced garlic (about 3-4 cloves); 2 medium-size zucchini, diced; 1 pint cherry tomatoes, halved; 1 and 1/2 cup corn kernels (about 8 ounces); 6 ounces tomato paste; 1 teaspoon oregano; 1 teaspoon basil; 1/2 teaspoon crushed red pepper (optional); 5 lasagna sheets, broken into 2-inch bite-size pieces*; salt, to taste; cashew parmesan (see notes) and fresh basil for topping; 1 cup raw cashews, soaked**; 2 tablespoons lemon juice (about 1 lemon); 1 teaspoon fine sea salt