1. Soak the cashews in hot water and put aside.

Cauliflower Filling

1. Process the almonds and the sun-dried tomatoes in a food processor until a coarse meal forms. Repeat with the cauliflower, but avoid overprocessing to keep the texture a little chunky. Then mix everything together.
2. Mince the garlic and onion and chop the carrot into small chunks. Heat a bit of water in a large pan and sautée the garlic, onion and carrots for a few min until the onion is translucent.
3. Add the almond-cauliflower mixture, stir and cook for 4-5 min.
4. Now add herbs and spices, as well as all tomatoes, including the tomato purée. Mix well und cook covered for 10 min at low to medium heat. Stir in between and add more spices to taste.
5. In the meantime, pre-heat the oven to 175 °C (350 °F).

Cashew Béchamel

1. For the cashew béchamel, drain the soaked cashews and blend together with the remaining ingredients until creamy. Season with salt and pepper.

To Assemble

1. In a large casserole dish, add a bit of the cauliflower mixture to cover the bottom. Top with a layer of lasagna noodle sheets. Add a layer of cauliflower filling and a bit of the cashew sauce and repeat until everything is used up.
2. Bake the lasagna for about 30 min in the pre-heated oven.
3. Let the lasagna cool for 5-10 min before serving.