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Peel and finely chop the onion and garlic (if using cloves). Slice the courgette. Drain and rinse the butterbeans.
Bring a saucepan of salted water to the boil (about 1 tbsp salt). Add the kale and simmer gently for 4 minutes. Drain and rinse with cold water.
Blend the cooked kale, garlic or wild garlic, cashews, olive oil, lemon juice, salt, and water until smooth and creamy. Taste and adjust seasoning if needed.
Heat the olive oil in a large, deep pan over high heat. Add the onion and cook for 3 minutes, stirring regularly. Add the courgette and cook for 4–5 minutes until softened.
Stir in the butterbeans, peas, and green sauce. Break the lasagne sheets into bite-sized pieces and mix through, ensuring they don’t stick together. Add the vegetable stock, cover, and simmer over medium heat for about 7 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Blend the cashews, oat milk, olive oil, lime juice, salt, and black pepper until silky smooth. Add a splash more oat milk if needed to loosen.
Drizzle the cashew cream over the cooked lasagne. Sprinkle with breadcrumbs and drizzle lightly with olive oil. Char lightly with a blowtorch or place under a hot grill for 3–5 minutes until golden and bubbling.
Scatter with fresh basil or parsley and serve hot, straight from the pan.