1Preheat oven to 180°C, if fan-forced (200°C conventional).
2Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.
3Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.
4Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.
5To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste. Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.
6Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with ⅓ of the mushroom mixture, then top with ¼ of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.
7Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.
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