Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto - Cookidoo® – the official Ther

Ingredients

• 2 garlic cloves
• 150 g onions
• 10 g olive oil
• 1000 g passata
• 20 g fresh basil leaves
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 150 g cavolo nero
• 400 g fresh wild mushrooms
• 150 g olive oil
• 150 g rocket leaves
• 55 g walnuts
• 15 g lemon juice
• 1 garlic clove
• 1 pinch ground black pepper
• 1 pinch dried chilli flakes
• 500 g soya milk
• 50 g plain flour
• 50 g vegan margarine
• ¼ tsp ground nutmeg
• ½ tsp Dijon mustard
• 9 dried lasagne pasta sheets