In a large pot, add the onion and garlic. Add in a tablespoon or two of water as needed to prevent veggies from sticking to the pot. Saute for 5-10 minutes, until the onions and garlic begin to caramelize.
Next, add in the lemon juice and scrape off any bits of garlic or onion from the pot.
Add in the remaining veggies, veggie broth, Italian seasoning, nutritional yeast and maple syrup to the pot.
Add the cashew cream to the pot. Stir to combine all ingredients.
Season with salt and pepper and bring to a simmer.
Once simmering, break up the lasagna noodles into 2 inch pieces. Add the noodles to the soup.
Simmer, stirring frequently, until the noodles are al dente. Check the package for timing instructions.
Once the noodles are done, adjust seasonings as needed, adding more salt and pepper. Serve immediately. I like to add spinach to my bowl and ladle soup over it. Enjoy!