This is amazing, I hope you enjoy!
3/4 pound lasagna pasta
4 C non-dairy milk ( I use unsweetened Almond)
1 stick (1/2 C) Earth Balance Butter
1/2 C Unbleached All Purpose Flour
1tsp. black pepper
1/2 tsp. ground nutmeg
1 bay leaf
4 sprigs of thyme (or 1/2 tsp. dry)
1/2 tsp. dried parsley
1/2 tsp. dried basil
2 cloves garlic, finely minced
1 1/2 pound mushrooms (I used 6 oz. of baby portabela, 6 oz. white button and 6 oz. of shiitake mushrooms)
1/2 C nutritional yeast (optional) (use more if you like)
1/4 C. white wine
2 tbls. extra virgin olive oil
Preheat oven to 375°
In a medium sauce pan bring non-dairy milk to a simmer, set aside.
In a large sauce pan, melt vegan butter over low heat. Once butter has completely melted add 1/2 cup of unbleached all purpose flour, stir well and cook for 1 minute. Pour hot non-dairy milk into flour/butter mixture (you just made a bechamel sauce) add salt, pper, thyme basil and parsley.
Heat 2 tbls. extra virgin olive oil and saute mushrooms, garlic and bay leaf . Salt and pepper to taste. Cook until mushrooms tendt, deglaze pan with 1/4 cup white wine. Cook until wine has evaporated. Set aside.
Now to assemble lasagna.
I used a 9x9 Pyrex dish...
Ladel cream sauce on bottom of dish, layer lasagna pasta, mushrooms, sprinkle nutritional yeast and more bechamel sauce, repeat until mushrooms and bechamel sauce is gone. I got 5 layers. Top with bechamel sauce, cover and cook for 30 minutes, uncover and cook for an additional 10 minutes to get a nice color on the top.
Let cool for 5 minutes, serve with a nice salad and enjoy!