Lasagna with Vegetables & Cashew Bechamel Sauce

INGREDIENTS

For the Béchamel Sauce:
400-450 ml vegetable stock
150 g Cashew Butter
½ tsp nutmeg
Salt & freshly ground pepper

For the filling:

1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
500 g white mushrooms, sliced
500 portobello mushrooms, chopped
½ small cauliflower, chopped
2 cloves garlic, grated
1 tsp smoked paprika
1 tsp Italian mix or ½ tsp. dry oregano & ½ tsp. dry thyme

200 g vegetable white cheese, crumbled or other white cheese of our choice

For the lasagna:
500 g lasagna pasta

100-200 g vegetable cheese, grated or other cheese of our choice