Vegan lasagne with cheese topping

Instructions

1. Soak the cashews overnight in cool water (preferably) or in very hot water for 1 hour*
2. Preheat the oven to 200 degrees ˚C and line a baking sheet with parchment paper.
3. Put the peppers and the tomatoes on the baking sheet, drizzle some olive oil on top and slide into the oven for 25 minutes.
4. Put a frying pan and a grill pan on the stove on low to medium heat, to preheat. Also put a pan with water on the stove and bring to a boil (for the lasagne pasta).
5. Add some olive oil to the preheated frying pan and fry the onion for around 4 minutes.
6. In the meantime grease the grill pan with olive oil and grill the zucchini, for around 4 minutes each side.
7. Then add the leaves of both the thyme and rosemary and also add the garlic to the frying pan. Fry for another 3 minutes while stirring constantly.
8. Add the canned tomatoes to the frying pan and lower heat. Season with sea salt and black pepper.
9. Put the lasagne pasta into the pan with boiling water, with a teaspoon of olive oil to keep the lasagne from sticking together. Cook for around 8 min, or until al dente.
10. Put the cashew nuts into a food processor, add the Coco Start, the nutritional yeast and blend.
11. When all the elements are ready, start layering on each plate with the tomato sauce, lasagna, a layer of zucchini and roasted bell pepper, lasagna, a layer of tomato sauce, another lasagna layer and last but not least: a layer of cashew-Coco Start topping.
12. Dress with roasted cherry tomatoes, pine nuts and fresh basil.