• Sauté the spinach, mushrooms and sliced leeks in a non-stick pan for a few minutes. Season with salt and pepper.
• Add 100g of vegan minced meat to the pan and continue cooking over medium heat.
• Meanwhile prepare the béchamel sauce (see instructions in the recipe card below)
• Take the baking tin and put olive oil on the edges and bottom to prevent the lasagna from crusting.
• Put a spoonful of vegan béchamel sauce on the bottom of the pan and start composing your lasagna.
• First a layer of lasagna sheets, then the vegetables (leeks, spinach and mushrooms), the béchamel sauce, cheese and a drizzle of oil.
• Let it rest for 5-10min once removed from the oven and serve!
• Continue with the next layer, placing the ingredients in the same order until you run out of ingredients or space in the baking tin.
• On the surface of your lasagna put the vegetables, béchamel sauce, grated veg cheese and olive oil in smaller quantities than the layers.
• Put at least 200/300ml water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1h at 220°C ventilated function.
• 10. Let the lasagne rest for 5-10min once removed from the oven and serve!

To prepare the béchamel

• Meanwhile, prepare your béchamel sauce:

  a) Melt 100g butter in a large saucepan over medium temperature.

  b) Add the flour and mix quickly with a kitchen whisk until a roux is formed.

  c) Add 1 L milk little by little while continuing to mix with the whisk.

  d) Season with salt and pepper and add noble yeast if desired.
• Add 3 tablespoons of vegan pesto to your béchamel sauce and mix well.