Mushroom Lasagna

15 sheets oven-ready lasagna noodles (you can use oven-ready gluten-free lasagne noodles as well. If using noodles that are not oven-ready, see FAQs below.)

2 tablespoons extra virgin olive oil (divided)

8 cloves garlic, finely sliced (divided)

12 oz cremini mushrooms

2 oz dried wild mushrooms

2 teaspoon dried oregano

¼ cup white wine (optional)

2 leeks (or six to eight scallions, green and white parts finely chopped)

1 shallot or small red onion, minced

¼ cup all purpose flour (substitute gluten-free all purpose flour or rice flour if gluten-free)

1 cup raw cashews (to make the cashew milk. You can skip making this and use 3½ cups of any non-dairy milk of your choice instead).

½ teaspoon nutmeg

16 oz vegan mozzarella shreds

1 cup vegan parmesan cheese (if nut-free, use pumpkin seeds to make vegan parmesan following my recipe)

Salt and ground black pepper to taste

Note: Ingredients may have been altered from the original.

Directions at holycowvegan.net

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