In a large pan, sauté the onion in VIOBLOCK until soft and golden. Add the mushrooms and sauté for 5 minutes, until all liquids have evaporated. Add the spinach leaves for a further 4-5 minutes, along with the garlic. Add the herbs, season well, add the chili and the diced tomatoes. Simmer for 10 minutes.
To make the vegan béchamel, heat the VIOBLOCK on medium heat until warm. Add the flour and whisk. Keep whisking for around a minute. Add the vegan cream slowly whilst constantly whisking. Then add the bay leaf, nutmeg, salt and pepper.
Keep cooking on medium heat and whisking for a further 8-10 minutes until smooth and creamy.
Remove from heat and add half of Violife grated Original, stirring until melted.
Reserve one cup of the vegan béchamel and set aside.
On the base of a large baking dish spread 2 tablespoons of vegan béchamel. Top with lasagna sheets, vegan béchamel sauce and mushroom filling. Repeat the layers twice more and then top with the remaining vegan béchamel and the remaining grated Original on top.
Bake for 30 minutes at 180°C.
Remove from the oven and allow to cool for 10 minutes before serving. Garnish with basil leaves for extra flavor.