Preheat oven to 350ºF.
Prepare a pot of boiling water while preparing the cashew ricotta filling, then turn down to low heat to keep hot.
To create the cashew ricotta, drain the cashews, reserving the water. Place cashews, lemon juice, nutritional yeast, and garlic into a food processor and pulse, creating coarse pieces. Slowly add the water 1-2 tablespoons at a time, and pulse. Continue adding water and pulsing until reaches the consistency of ricotta cheese.
Mix the cashew ricotta with zucchini, eggplant, and roasted red peppers. Set aside.
Place the lasagne sheets into the hot water for 2-3 minutes at a time, careful not to stick together. Using tongs to remove the lasagne sheets, run lasagne under cold water to prevent further cooking.
Prepare the rollups one at a time by placing a lasagne sheet on a flat surface. Spoon 2TB filling on to the left 1/4 of the sheet, spreading filling the width of the sheet. Proceed to completely roll up the lasagne with the filling, placing seam side down into a pan lined with non-stick foil.
Continue rolling all lasagne sheets with filling.
Once all roll-ups have been placed in the pan, spoon marinara sauce on top and sprinkle with basil.
Bake 15 minutes in the oven, and allow to cool 5 minutes before serving.