By Jen Booker
December 27, 2016
This takes some effort but is really yummy!
Use the parmesan as well if you've got a batch!
Recipe by Sue Quinn
1Cover the dried mushrooms in boiling water for 20 mins
2Drain & reserve liquid
3Chop & set aside
4Meanwhile pour boiling water over the lasagne sheets and soak for 2 mins (be careful to separate carefully or do individually)
5Dry on kitchen roll
6Heat spread in a frying pan & add the fresh mushrooms, the porcini & garlic.
7Cook until mushrooms are soft and releasing juices.
8Add lemon juice, 3 tbsp porcini juice, tarragon & salt & pepper.
9Set aside (there should be a couple of tbsp liquid left in the pan)
10Make the bechamel
11Bring the milk to the boil.
12Stir spread & flour together in a pan over a medium heat.
13Remove from the heat and add the milk stirring constantly.
14Return to the heat and add nutmeg and seasoning.
15Stir until correct consistency.
16Heat oven to 180 degrees.
17Poor 1/4 bechamel into a ovenproof dish.
18Add layer of lasagne.
19Spread over half of mushrooms and sprinkle with yeast.
20Spread over half of cashew cream.
21Repeat until finished and top with nutritional yeast.
22Bake for 30 - 40 mins.