Preheat oven to 400 degrees F.
Add organic beef to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet. (Omit beef and this step to make vegan).
Add the organic tomato sauce, organic crushed tomatoes, organic tomato paste, coconut palm sugar, 1 teaspoon pink salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and simmer the sauce for 15 minutes. Stir in 2 tablespoons of the minced parsley. Combine meat with tomato sauce (if using meat). Add the water if too thick.
Thinly slice 1 or 2 zucchini, 1 yellow squash, 1 eggplant, and 1 portabella mushroom cap.
Assemble the lasagna. In a 13x9 inch baking dish, layer vegetables rotating between all 4 kinds, add a layer of cashew cheese sauce as to cover the vegetables, add a thin layer of meat/tomato sauce. Layer sliced vegetables once again rotating between zucchini, yellow squash, eggplant and mushroom. Repeat with cashew sauce and tomato/meat sauce and the vegetable layers until baking dish is ¾ full. End with a layer of cashew cheese and then tomato sauce.
Bake for 45 minutes with no foil.
Allow lasagna to cool for 20 minutes before serving.