In a saute pan, add the vegetable oil, when hot, add the mirepoix and the salt and cook until golden brown, it'll take about 10 minutes on medium-low heat.
Add the garlic, saute for 40 seconds more, then add the tomato puree and saute for 1 minute.
Add the two ingredients vegan meat, saute for 3 minutes more, than add the tomato sauce and the bay leaf and let it cook for 7 minutes.
Assemble the lasagna by adding a thin layer of the meat sauce, then one layer of the lasagna sheets, one layer of the vegan cheese, one layer of the cashew cream and so on until the assembly is complete. bake in a 375F preheated oven for 40 minutes, remove from the oven and let the lasagna rest for about 15 minutes before serving.