Lasagne ai Funghi e Spinaci

This is a vegan white lasagne, or could be considered a lasagne verde due to the spinach. 

Recipe for a 9" x 9" lasagne dish, adjust as necessary.

Cheesy Béchamel Sauce

• 3/4 cups vegan butter or olive oil (if using olive oil, you should season with extra salt)
• 1 tbsp white miso paste
• 1/4 cup nutritional yeast
• 2 tsp lemon juice or apple cider vinegar
• 3/4 cups plain flour
• 500ml oat milk  (approx. I add until the right consistency, this may take more)
• Salt and pepper to taste

Layers

• 600g spinach
• 750g mushrooms, sliced (I prefer chestnut mushrooms)
• 8 cloves garlic, crushed / grated
• Salt and pepper to taste
• Pasta sheets
• Olive oil
• Bunch fresh basil (optional)
• Vegan parmigiano (optional)

Method

1. On a low heat, melt butter / heat olive oil and stir in miso paste until no lumps remain.
2. Add nutritional yeast and stir until thoroughly combined.
3. Add the flour and mix thoroughly into a roux.  Allow the flour mixture to cook gently while stirring constantly.  This should be done for 1 to 2 minutes.
4. Add the milk bit by bit, stirring constantly to avoid any lumps. If you can heat the milk up in advance, the mixture will combine more easily.
5. Stir in lemon juice or apple cider vinegar.
6. Wilt spinach with basil leaves (if using) and add 4 cloves crushed garlic.  This will likely need to be done in two or more batches.  Season with salt and pepper to taste.
7. Decant the spinach into a bowl and squeeze out excess moisture.  You may choose to cut down the wilted spinach a bit at this point.
8. Sautee the sliced mushroom with 4 cloves of garlic until juices are reduced.  Decant into a bowl.
9. Divide the béchamel sauce between the bowl of spinach and the bowl of mushrooms, reserving enough to cover the top of the lasagne.
10. Preheat the oven to 200 C.
11. Oil up your lasagne dish, and it is recommended that you par-boil your lasagne sheets before placing in the dish. 
12. Add pasta as the bottom layer, then add half of the spinach mixture and spread evenly.  Add another layer of pasta, then add half of the mushroom mixture.  Spread evenly.  Continue this pattern until all of the spinach and mushroom has been used.
13. You have the option to lay down another layer of pasta before using your reserved béchamel, or you can put the béchamel directly on the previous layer.  If using vegan parmigiano, grate this on top of the lasagne.
14. Cook for 30 to 45 minutes until pasta is cooked and lasagne is headed throughout