Mushroom Lasagna with White Pesto - Cooking With Parita

Ingredients

• 600 g closed cup mushrooms
• 1 tbsp olive oil
• 1/2 -1 tsp maple syrup
• 6 tbsp vegan butter (or olive oil)
• 5 tbsp all-purpose flour
• 2 cups oat milk
• 1/4 cup nutritional yeast
• 2 cups hot water + 1 veggie stock cube
• 5 garlic cloves (grated)
• 1 tsp fresh thyme leaves
• 1 tsp chilli flakes (or to taste)
• salt + black pepper (to taste)
• 1-1/2 tsp ground nutmeg
• 6-9 tbsp vegan basil pesto
• 2-3 handfuls of fresh spinach
• 100 g vegan cheese (grated, around 1 cup )
• half box of lasagne sheets
• 396 g tofu block (pressed and most of the excess water removed)
• 1/3 cup nutritional yeast
• 4 tbsp apple cider vinegar (or lemon juice)
• 3 garlic cloves
• 1/4 tsp mustard powder
• 1 tsp onion powder
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper