Mushroom and Leek Lasagna

1: Sauté mushrooms, leek, garlic, and brown onion until tender.

2: Add tarragon and cook down slowly with veggie stock and Alpro cream.

3: Incorporate white wine vinegar for a dash of acidity.

4: Season generously with salt and freshly-cracked black pepper.

5: Add lasagna sheets into the sauce a few minutes before serving.

6: Top with grated Parmesan if desired.