Healthy Vegan - Creamy Chestnut Mushroom Blue Cheese Dill Lasagne

A generous portion of Creamy Chestnut Mushroom Blue Cheese Lasagne.

Lasagne is not the easiest to photograph, its a flat dish for a start.
So the best way to sell it to you is with its flavours, but that is a little hard when one of the main ingredients is mushrooms and I am not big on mushrooms, but here goes.... This Creamy Chestnut Mushroom is smothered in Blue Cheese and fresh dill herb.  
I actually made this Creamy Chestnut Mushroom Blue Cheese Lasagne early on in the year, when we had load of cheese left over from the Christmas and New Year - this Creamy Chestnut Mushroom Lasagne was made around the same time as the vegan Pickled Mushroom Strogonoff with Watercress.  Though it can be, this lasagne is not vegan, its made with blue cheese, milk and butter and a garnishing of fresh dill.
I have to confess I don't often make Lasagnes at home that often.  It its one of those dinners that is Ds makes, like weekend breakfast or brunch and coffee made in the cafetiere.    But I did this time as it was my decision to pick up the chestnut mushrooms in a bid to use up the excess cheese. I am sharing this recipe with Elizabeth's Kitchen Diary for No Waste Food Challenge.  



The recipe for this Creamy Chestnut Mushroom Blue Cheese Lasagne is adapted from my Portobello Mushroom and Vegetarian Welsh Haggis Lasagne and
from Carolyn Hart  Mushroom Spinach Cheese Lasagne in The Telegraph 

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