Easter Lunch - Veggie layer casserole

We were invited to our daughter-in-laws parent's for Easter lunch on Sunday. It was a wonderful family occasion with about 15 of us gathered together. It reminded me of family gatherings that I had when I was a child & also of the ones we had when Dave's mum & grandparents were alive.
It was Benjamin our newest grand-child's 1st family event too so that made it even more special.
I was set with the task of making a vegan dish for the meal not only for me but also Claire's sister who is vegetarian. I decided on a veg layer dish & being spring I  wanted to use the lovely fresh veg available in Jersey at this time of year.

Veggie Layer Casserole
For the sauce:
1 tin edamame beans
1 tin chopped tomatoes
3 tblsps tomato paste
fresh basil, about 6-8 leaves, chopped
fresh parsley, about 1-2 tblsps when chopped
1/4-1/2 tsp dried mixed herbs
1 veg stock cube

Place all ingredients in sauce pan & bring to simmer to melt stock cube. Set aside.

For the Layers:
1 red onion, cut in 4 lengthwise,then sliced very thinly across to form 1/4 circle slices.
1 red pepper chopped into small to medium thin slices.
2 medium zucchini/courgettes sliced into thin rings
8-10 brown/crimini mushrooms cut in 1/2 & sliced thinly

For topping:
1 tin or carton thick coconut cream
4oz firm silken tofu
3 tbsps nutritional yeast
salt & pepper to taste
Blend together to form a creamy consistency

A medium size casserole dish - I used an oval one that was about 3 inches deep.

To assemble:
Cover the bottom of the casserole with a layer of edamame tomato sauce. Add  a scattered layer of sliced onion, followed by a layer of red pepper, you want enough to ensure that each mouthful will have some, but not so dense as to leave no space between slices. Add a layer of zucchini, this time make sure slices are touching like coins set beside one another. Add a layer of mushrooms in similar fashion. Top with a thin layer of coconut tofu cream. Repeat the layers finishing off with a thick layer of coconut tofu cream.
Cover with foil & bake at 350 for 25-30 mins. Uncover, and return to oven for 20 mins to reduce liquid and form a soft crust on casserole.

I actually did not have any tofu on Sunday so made the cream layer without & only put it on the top.
The result was it ended up mixing with the bubbling tomato sauce which tasted lovely but lacked the distinctive "bechamel" appearance.

We had this with  Jersey Royal new potatoes, fresh green beans, roasted parsnips, mashed sweet potato, & carrots but it would be great with a green salad and coleslaw.