Something I Prepared Earlier - Kerry Prendergast

Make a bechamel sauce using rice bran spread and rice milk, adding a tiny bit of nutmeg.

Cook part bale mushrooms and chop locally grown tarragon, parsley, and chives.

Stir the herbs into the mushroom mixture.

Add the mushroom mixture to the lasagna layers along with the bechamel sauce.

Layer lasagna pasta and top with the remaining mushroom mixture and bechamel sauce.

Finish with more fresh herbs.

Equipment Needed

Dietary

Allergens