• 40gDried porcini mushrooms
• 400gLasagne sheets
• 3tbspVegan spread
• 800gMixed fresh mushrooms - chopped
• 2Garlic cloves
• Squeeze of lemon juice
• 2tbspChopped tarragon
• Salt & pepper
• 200mlCashew cream diluted with vegan white wine
• 3tbspNutritional yeast
• For sauce
• 750mlUnsweetened plant milk
• 75gSpread
• 50gPlain four
• 1pinch nutmeg
• White pepper

Instructions

1. 1

   Cover the dried mushrooms in boiling water for 20 mins

2. 2

   Drain & reserve liquid

3. 3

   Chop & set aside

4. 4

   Meanwhile pour boiling water over the lasagne sheets and soak for 2 mins (be careful to separate carefully or do individually)

5. 5

   Dry on kitchen roll

6. 6

   Heat spread in a frying pan & add the fresh mushrooms, the porcini & garlic.

7. 7

   Cook until mushrooms are soft and releasing juices.

8. 8

   Add lemon juice, 3 tbsp porcini juice, tarragon & salt & pepper.

9. 9

   Set aside (there should be a couple of tbsp liquid left in the pan)

10. 10

    Make the bechamel

11. 11

    Bring the milk to the boil.

12. 12

    Stir spread & flour together in a pan over a medium heat.

13. 13

    Remove from the heat and add the milk stirring constantly.

14. 14

    Return to the heat and add nutmeg and seasoning.

15. 15

    Stir until correct consistency.

16. 16

    Heat oven to 180 degrees.

17. 17

    Poor 1/4 bechamel into a ovenproof dish.

18. 18

    Add layer of lasagne.

19. 19

    Spread over half of mushrooms and sprinkle with yeast.

20. 20

    Spread over half of cashew cream.

21. 21

    Repeat until finished and top with nutritional yeast.

22. 22

    Bake for 30 - 40 mins.