Vegan Mushroom & Bechamel Lasagna - cooking recipe

Ingredients

250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)
For the Bechamel
10 tablespoons vegan margarine
1/2 cup flour, and
2 tablespoons flour
1 quart unsweetened soymilk
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg
For the vegetables
2 tablespoons olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
1/3 cup fennel bulb, finely sliced
1/3 cup leek, finely sliced
10 large portabella mushrooms, sliced
2 1/2 cups fresh oyster mushrooms, sliced
1 tablespoon vegan sherry wine
For the vegan parmesan
1/2 cup raw unsalted macadamia nuts
1/4 cup flour
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon salt

Preparation

Preheat over to 220 C / 425\u00b0F.
For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spoon all remaining bechamel on top and top with remaining 'parmesan'.
Cover tightly with tin foil and bake for 40 minutes.
Remove foil and broil for 5 minutes or until top begins to brown slightly.