Mushroom and Bechamel Lasagna

This makes an elegant, creamy lasagna for special occasions.
Preheat over to 220 C / 425 F.
Noodles:
Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
Bechamel:
In heavy bottomed saucepan, melt 8 tbs of margarine over medium high heat. Slowly add the 1/2 cup + 2 tablespoons flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 10 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add a pinch of nutmeg.
Onions, etc:
Saute the onion, shallot, fennel and leek in a little olive oil over medium heat until the onions are soft and translucent. Set aside.
Mushrooms:
Saute the portabellas in a little olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add a splash of sherry. Set aside.
Saute the oyster mushrooms for about 2 -3 minutes. Remove from heat and mix with the portabellas.
'Parmesan':
In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 1/2 tablespoons of garlic powder (more or less as you prefer) and a 1/2 teaspoon of salt. Test and add more salt if needed.
Layering:
Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles. Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Layer noodles. Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Layer noodles. Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Layer noodles. Spoon all remaining bechamel on top and top with remaining 'parmesan'. Cover tightly with tin foil and bake for 40 minutes. Remove foil and broil for 5 minutes or until top begins to brown slightly.
Source of recipe: By vecca. See http://vecca.livejournal.com.