• If making your own dairy-free milk, blend the 1 cup cashews with 3 cups water until a creamy milk forms.
• Place the dried mushrooms in a glass or steel bowl with 2 cups boiling water. Set aside for 30 minutes for the mushrooms to rehydrate. Before using the mushrooms, remember to squeeze out all the stock and reserve it.

Make mushroom mixture

• In a wok or skillet, place 1 tablespoon of olive oil with garlic, cremini mushrooms and oregano. Season with salt and freshly ground black pepper. Turn heat to medium low and saute until the mushrooms begin to brown and express juices. Stir in the drained, dried mushrooms.
• Add the wine and continue cooking over medium-high heat until most of the liquid has evaporated and the wild mushrooms are still chewy but tender. This will take a few minutes. (When adding wine or any alcohol to a pan on a gas stove, reduce flame to the lowest setting or turn off the flame temporarily for safety).
• Stir in the leeks or scallions and saute another couple of minutes. Add salt and more ground black pepper as needed. Set aside.

Make vegan bechamel sauce

• In a saute pan or saucepan, heat remaining 1 tablespoon olive oil with garlic and shallots or onions. Add salt and ground black pepper. Saute the onions over medium heat until they are soft and translucent.
• Add the flour to the pan and mix well to make a roux. Saute the roux until it is no longer lumpy and becomes grainier and aromatic.
• Whisk in the mushroom stock from the reconstituted mushrooms slowly into the roux, making sure you get all the lumps out. Then pour in all of the nondairy milk and mix well.
• Add the nutmeg to the milk. Bring the sauce to a boil over medium heat. Continue cooking and turn off the stove once the sauce is thick enough to coat the back of a spoon. Season if needed with more salt and pepper and turn off the heat.

Assemble and bake lasagna

• Preheat the oven to 350 degrees F/180 degrees C.
• Place one fourth of the bechamel sauce in the lasagna pan, spreading it around evenly.
• Layer five noodles over the bechamel. (These instructions are for no-boil noodles or oven-ready noodles. If using regular noodles see FAQs for instructions).
• Ladle a fourth of the bechamel sauce over the lasagna noodles followed by a third of the mushroom mixture.
• Sprinkle a third each of the vegan parmesan cheese and vegan mozzarella shreds over the mushrooms.
• Follow with another layer of five lasagna noodles followed by the mushrooms and the cheeses. Once you have topped the final layer of lasagna noodles with the mushrooms, parm and mozzarella, cover the lasagna pan tightly with aluminum foil and bake 45 minutes.
• Remove the foil and continue baking another 15 minutes. Let the lasagna stand 10 minutes before cutting.