• 40 g (1½ oz) dried porcini mushrooms
• 400 g (14 oz) vegan lasagne sheets
• 3 tablespoons refined coconut oil or non-dairy butter
• 800 g (1 lb 12 oz) mixed fresh mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 generous squeeze lemon juice
• 2 tablespoons chopped tarragon
• 4 tablespoons chopped flat-leaf (Italian) parsley
• sea salt flakes
• freshly ground black pepper
• 200 ml (7 fl oz) cashew cream diluted with 100 ml (3½ fl oz) vegan white wine or water
• 3 tablespoons nutritional yeast

For the Béchamel Sauce

• 750 ml (26 fl oz/3 cups) unsweetened non-dairy milk
• 75 g non-dairy butter
• 50 g (1¾ oz/⅓ cups) plain (all-purpose) flour
• 1 pinch ground nutmeg
• sea salt flakes
• 1 pinch white pepper

Cover the porcini mushrooms with boiling water and soak for 20 minutes. Drain, reserve the soaking liquor and squeeze out excess liquid. Chop and set aside. Meanwhile, pour boiling water over the lasagne sheets and soak for 2 minutes. Drain and spread out in a single layer on paper towels or clean tea towels (dish towels).

Heat the oil or butter in a frying pan and add the fresh mushrooms, the porcini mushrooms and garlic. Cook, stirring, until the mushrooms are tender and releasing their juices. Add the squeeze of lemon juice, 3 tablespoons of the reserved porcini liquor, the tarragon, parsley and salt and pepper. Stir. There should be a couple of tablespoons of juices in the pan. If not, add a splash more porcini liquor. Set aside.

To make the béchamel, bring the milk to the boil. Meanwhile, stir the butter and flour together in a pan over a medium heat. Remove from the heat and gradually add the hot milk, stirring constantly, making sure each addition is absorbed before adding the next. Return to the heat, add the nutmeg and season with salt and the white pepper. Cook, stirring, until the sauce is the consistency of thin custard. Add a little water if needed. Set aside.

Heat the oven to 180°C (350°F/Gas 4). Pour one-quarter of the béchamel into a 35 x 25 cm (14 x 10 inch) ovenproof dish. Add a single layer of lasagne sheets. Spread half the mushroom mixture on top, sprinkle with 1 tablespoon of the nutritional yeast and spoon over half the diluted cashew cream. Repeat, finishing with nutritional yeast.

Bake for 30–40 minutes, or until the sauce is bubbling, the top golden and the lasagne sheets tender.