Autumn Lasagna
[Vegan]

For the Tomato Sauce:

1. Preheat the oven to 320°F.
2. Cut tomatoes into halves and spread side by side on a baking sheet lined with parchment paper.
3. Insert garlic cloves in between, add salt, and brush lightly with oil.
4. Bake for 1 hour.
5. When ready, let it cool down.
6. In the meantime, blend sundried tomatoes in a blender with water and garlic powder.
7. Add the oven-roasted tomatoes and blend all together until smooth. You may add water if needed.
8. Adjust the taste by adding salt, dry basil, and cayenne paper if you like, and set aside.

For the Cashew Cream:

1. Blend all in the blender until smooth.

For the Lasagna:

1. Sauté mushrooms with salt and pepper on a frying pan until golden brown and set aside.
2. Preheat oven to 350°F (or temperature on the cooking instructions of your pasta).
3. Apply a thin layer of tomato sauce on the bottom of the casserole dish and three sheets of pasta side by side. Do not overlap.
4. Apply another layer of tomato sauce, this time a lot thicker.
5. Add basil and mushrooms on top.
6. Add a layer of zucchini side by side and cover with cashew cream. You may add a little bit of salt and pepper for zucchini. Top with three pasta sheets.
7. Apply tomato sauce, basil, and another layer of zucchini side by side.
8. Cover with tomato sauce and basil again.
9. Apply cashew cream on top of tomato sauce and top with the last layer of pasta. (You may precook the top layer first, for a couple of minutes in water.
10. When ready, apply a thick layer of tomato sauce and cover with a lid or tinfoil.
11. Bake for 30min (or based on the cooking instructions of your pasta).
12. When ready, take off the cover and bake 15 min longer.
13. Before serving, let it cool down for 10 min, sprinkle with fresh basil and vegan parmesan.