Place cashews in a heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain. Place in a food processor with 1/2 the stock. Process until smooth. Add almond milk. Process until combined. Season with salt and pepper.
Preheat oven to 180C/160C fanforced. Grease a 7cm-deep, 23cm x 30cm (12-cup-capacity) ovenproof dish.
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until softened. Stir in zucchini and eggplant. Cook for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in tomatoes, tomato paste and remaining stock. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until sauce has thickened. Season with salt and pepper.
Spread 1/2 the mince mixture over base of prepared dish. Arrange 1/2 the lasagne sheets over mince mixture, trimming to fit. Spread with 1/2 the cashew mixture. Repeat layering with remaining mince mixture, lasagne sheets and cashew mixture.
Cover with greased foil. Bake for 45 minutes. Remove foil. Sprinkle with paprika. Bake 10 minutes or until lasagne is tender and top is golden. Stand for 10 minutes. Top with parsley. Serve.
