Name: Rich Mushroom Lasagne
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: Serves: 4–6
Ingredients: 2 garlic cloves, finely chopped; 750 ml (26 fl oz/3 cups) unsweetened non-dairy milk; 800 g (1 lb 12 oz) mixed fresh mushrooms, sliced; 3 tablespoons refined coconut oil or non-dairy butter; 1 pinch ground nutmeg; 50 g (1¾ oz/⅓ cups) plain (all-purpose) flour; 1 pinch white pepper; 400 g (14 oz) vegan lasagne sheets; 40 g (1½ oz) dried porcini mushrooms; 75 g non-dairy butter; 200 ml (7 fl oz) cashew cream diluted with 100 ml (3½ fl oz) vegan white wine or water; 3 tablespoons nutritional yeast; 4 tablespoons chopped flat-leaf (Italian) parsley; 2 tablespoons chopped tarragon; 1 generous squeeze lemon juice; sea salt flakes; freshly ground black pepper

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 50

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is very rich and delicious. Make sure the béchamel is not too thick before you assemble the lasagne. If it is, just add a little water or more of the porcini liquor to loosen. Serve with a crisp green salad.

Ingredients

40 g (1½ oz) dried porcini mushrooms
400 g (14

Method

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 mushroo