This meal started with a small adventure, a 10 mile mountain bike ride through the forest to pick mushrooms.
To start off with I clean the mushrooms and cook them till they loose the water, then add spray oil to fry until golden brown.
Chop two onions and 4 garlic cloves and fry with the mushrooms.
Then 2 cans of tomatoes.
Then I make the white sauce, soaked cashews about 2 cups, and 4 garlic cloves and nutritional yeast flakes. I layer the lasagne, leaving white sauce for the top. I sprinkle yeast flakes on top.
Then bake till top is crispy, and serve with salad.