Soak the cashews overnight, then combine them, the lemon juice, broth, salt, and pepper in a blender and pulse until smooth.  Set aside.

Add the olive oil in a stockpot over medium heat, add the chopped onion and garlic and fry for a few minutes until they get a nice golden color. Add the lemon juice and pour in the vegetable broth. Add Italian seasoning, nutritional yeast and agave syrup and stir.

Pour in the cashew cream, season with salt and pepper and stir. Then, break the lasagna sheets into smaller pieces and add them in the soup. Cook until the pasta is soft, approximately 6 to 7 minutes.