Lasagna may not be the dinner you swing together at a moments notice. But when it's finished it's well worth the wait. Sit back around the dinner table and enjoy!
If you forget to soak the cashew nuts overnight, you can also cook them in water for about 5 minutes. Then they also soften.
Pour cashew nuts and other ingredients for the vegan cheese in a mixer or in a bowl if your using a hand blender. Mix until the cashew nuts begin to mix with the water and the other ingredients. Pour into a saucepan and heat to medium temperature. When it begins to get firm, you stir around at the bottom of the saucepan with wooden spoon. After a few minutes you get t a delicious sticky and cheesy texture. Set aside and allow to cool.
Finely chop the chili and the garlic cloves. Fry in a medium-sized saucepan with some cooking oil.Add tomato puree, bay leaves, thyme and oregano. Fry for a few seconds. Then add the apple cider vinegar and allow to boil into the mixture. Then add the crushed tomatoes, sugar and let it simmer.
Boil the lasagna plates.
Chop the mushrooms and eggplant and fry until they get a nice golden color.
Set the oven to 225 degrees celsius/440 Farenheit. Assemble the lasagna in an oven-proof form. Start with the tomato sauce. Then the lasagne plates, tomato sauce, the vegan mozarella, eggplant and mushrooms. Finish with a layer of lasagne plates, tomato sauce, vegan cheese and top it of with cherry tomatoes. Bake in the oven for about 25-35 minutes. Watch it so that it does not burn.