Vegan Lasagne With Cauliflower Bechamel Recipe

Ingredients For Vegan Lasagne With Cauliflower Bechamel Recipe

• 0.25 cup Extra virgin olive oil
• 1 part Leek, white only, sliced
• 200 gram Button Mushrooms, Sliced
• 1 piece 1 small eggplant, diced into cm
• 1 Baby fennel, trimmed, thinly sliced
• 0.33000000000000007 cup Dry red wine
• 410 gram Can tomato puree
• 0.33000000000000007 cup Tomato paste
• 1 tablespoon Massel vegetable stock powder
• 60 gram Baby spinach
• 0.25 cup Chopped fresh basil leaves, plus extra leaves to serve
• 1 Small brown onion, chopped
• 800 gram Cauliflower, chopped
• 2 tablespoon Plain flour
• 1.5 cup Unsweetened almond milk
• 6 Large vegan dried lasagne sheets
• 600 gram Butternut pumpkin, peeled, thinly sliced
• 1 cup Shredded vegan mozzarella
• Olive Oil Spray
• 2 teaspoon Extra extra virgin olive oil