Lasagna stuffed mushrooms

• 5-6 giant portabello mushrooms 
• 1/2 cup diced red onion 
• 1/4 cup diced leeks 
• 1 1/2 cups cooked brown lentils 
• 1/4 cup diced yellow/red pepper 
• 1/2 cup diced carrots 
• 1 cup crushed tomatoes 
• 1/4 cup sun-dried tomatoes 
• 1 tbsp soy sauce 
• salt and pepper to taste 
• 1 tsp garlic flakes or crushed garlic 
• 1 tsp ground oregano 
• toasted pine nuts 
• fresh basil 
• oil to fry 

Bechamel sauce 

• 2 1/2 cups soy or coconut milk 
• 1/2 cup butter beans or chickpeas, drained and washed 
• 1/4 cup nutritional yeast 
• 1 heaped tbsp cornstarch 
• 1 tbsp melted vegan butter or margarine 
• salt to taste