A very veggie lasagna that will make you say Mamma Mia!

1. In a large bowl, soak your cashews in the boiling water. Let sit for 20-30 minutes until softened.
2. Using a blender, blend the cashews with the water until the mixture is smooth and creamy. Add the apple cider vinegar, nutmeg, white pepper and nutritional yeast. Blend again until the sauce comes together. If it feels too thick, add a splash of water until the mixture is the consistency of a cream sauce. Set aside. 
3. Take a large pot and fill it with water. Bring to a boil.
4. In the meantime, take your tomatoes and, using a sharp knife, remove the top core of the tomato and score the bottom with an X. Don’t cut too deeply, just enough to be able to peel it. Place the tomatoes in the boiling water for 5-6 minutes. When they are cool enough to touch, peel off the skin and place them in a large bowl.
5. Once peeled, use a food processor or a masher until no large chunks are remaining. Add the chopped garlic, chopped basil and salt and pepper to taste. Mix well and set aside. 
6. In a large pan, add the olive oil, chopped mushrooms and onions. Cook on high heat until the mushrooms soften and release their juices. Add in the chopped chard and sauté for 3-4 minutes, until it begins to wilt. Remove from the heat and set aside. 

Assembling the lasagna

1. Turn the oven on to high heat (200 degrees Celsius). While the oven is heating, assemble the lasagna. Gather all the components and proceed to layer each one into a large, deep oven-safe pan (ceramic or metal). 
2. First, add a ladle or two of tomato sauce, enough to make sure the sauce reaches all the corners. Next, add an even layer of the lasagna noodles. If you have gaps in the bottom of the pan, break one of the lasagna sheets to fill the crevices.
3. Add another layer of the tomato sauce, making sure to coat every single noodle. Add ⅓ of the sauteed chard mixture. You can spread it with your hands to ensure each bite has some of the chard.
4. Add a ladle or two of the cashew sauce, enough to cover. Add the next layer of lasagna noodles, followed by tomato sauce. This time, add a layer of sliced zucchini, followed by the cashew cream. 
5. Repeat with the alternating layers of tomato, chard, cashew cream and noodles, followed by the tomato, zucchini and cashew cream layer. Once you reach the top of the baking pan, cover with one final layer of noodles and finish with a final layer of cream sauce.
6. Top the final layer with rows of cherry tomatoes and zucchini slices. Cover the pan with aluminum foil, making sure that the foil does not touch the top layer of noodles. Bake in the oven for 40-45 minutes. Remove from the oven and let the lasagna rest for 30 minutes before serving. 
7. Garnish with fresh basil and serve. Can you say mamma mia?