Vegan lasagna

This lasagna may look boring, but the taste is amazing. I love it, and so does my 3-year old son.

RECIPE
A huge amount of fresh mushrooms (I really don't know how much, I use a lot, 'cause I love them)
1 onion
3-4 cloves of garlic
1/2 can of peeled, chopped tomatoes
3-4 tbsp of tomato paste
Eggless lasagna plates, 6-9 pieces, depending on the number of layers and your pan
Spices you like, I use oregano, salt, pepper, paprika and onion powder
Fresh basil (optional)
Nut cheese

Cut the onion in pieces and shred the garlic. Fry them in oil for a bit, then put them in a bowl. Have some more oil in the pan and fry the slices mushroom until it's a little crispy. Add a lot of spices and the onion and garlic, and the tomatoes and tomato paste. Maybe also a little water if you think it's needed. Let it simmer for 5 minutes.

In a small oven pan, place some of the tomatosauce in the bottom. Then put spoonfuls of nut cheese here and there over the sauce (the nut cheese have to be a little runny, not too firm, stir some water in it if necessary) and then cover it with lasagna plates. Repeat until you have used all the sauce and nut cheese, the nut cheese goes on the top. Then put some fresh basil on top of the nut cheese and put the pan in the oven on 400 F for about 20 minutes, or until the lasagna plates are soft.

Serve it with a delicious salad (I like apples, cucumber, sweetcorn, green salad and paprika), and maybe a little garlic dressing (the worlds best vegan garlic dressing = vegan sour cream mixed with 3 cloves of shredded garlic, 1 tbsp of lemon juice and salt/pepper).