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In a 9x12 or similar size baking dish, add the oil and spread all over. Add in the onion, garlic, chili on one side, and sprinkle the spices on, and a good dash of salt and mix well.
Add the mushrooms on the other side of the baking dish, add a dash of salt, and toss well to coat with the oil, and even it out. If either the mushrooms or onions are not coated enough, add a few sprinkles of water and mix so the spices and oil are evenly distributed.
Put the baking dish in the oven at 400 degrees F (205 c) for 15 minutes, or until the onion and mushrooms are golden.
Remove the baking dish from the oven, then add in the tomato puree, coconut milk/cashew milk, salt, water, and mix well. Then break your lasagna sheets, and distribute all over so they aren't clumped up together.
Put the dish back in the oven, and bake for 35-40 minutes. Cover the dish with parchment after 20 mins, so the sauce doesn't burn on the edges.
Check if your lasagna sheets are done, then remove the dish from the oven. Garnish with some vegan cheese shreds if you like. They'll melt with the heat from the dish. Then add some cilantro and serve.