Preheat the oven to 180° C fan.
Grate the pecorino.
Chop the mozzarella.
Clean & halve resp. quater the tomatoes. Squeeze to discard fluids & the pits/seeds.
Add salt & pepper to the cream.
Grab the casserole & oil the bottom.
Add 2 lasagna sheets. Distribute ⅓ of the tomatoes, ⅓ of the mozzarella, ¼ of the grated pecorino & some basil leaves.
Repeat last step twice.
Finish w/ 2 lasagna sheets (broken into parts) & add the rest of the grated pecorino on top.
Pour the cream all over the lasagna.
Let it bake in the oven for about 30 min.
Let the lasagna cool down & store on your kitchen counter or in your fridge until next day.
Reheat the lasagna in the microwave (or in your oven).