Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto

Tomato Sauce

• 2 garlic cloves
• 150 g onions, quartered
• 10 g olive oil
• 1000 g passata
• 20 g fresh basil leaves, torn in pieces
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 150 g cavolo nero
• 400 g fresh wild mushrooms

Rocket Walnut Pesto

• 150 g olive oil
• 150 g rocket leaves
• 55 g walnuts
• 15 g lemon juice
• 1 garlic clove
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 1 pinch dried chilli flakes

Vegan Béchamel Sauce

• 500 g soya milk
• 50 g plain flour
• 50 g vegan margarine
• ½ tsp fine sea salt
• ¼ tsp ground nutmeg
• ½ tsp Dijon mustard

Finalisation

• 9 dried lasagne pasta sheets (see tip)