Name: Vegan Wild Mushroom Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 9 sheets of oven-ready, no-boil lasagna; 1 1/2 cups dry wild mushrooms ((Soak the dry mushrooms in 1 cup hot water for 30 minutes)); 6 cloves garlic, finely sliced; 1 tsp dry oregano; 3 cups, chopped crimini or portobello mushrooms or a mix of both; 1/4 cup white wine ((Optional)); 2 leeks (, cleaned of all grit and finely sliced); 2 tbsp extra virgin olive oil; 1 shallot, minced; 1/4 cup all purpose flour; 3 cups cashew milk (Almond milk would be fine, or use rice or soy or hemp milk for nut-free versions); 1/2 tsp nutmeg; 14 oz vegan mozzarella shreds; Salt and ground black pepper to taste; 1/4 cup vegan cashew parmesan (recipe link in notes)