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Heat a large frying pan over medium-high heat + add the olive oil.
Sauté the mushrooms for 2 minutes, then add the garlic + leek.
Cook for 6–8 minutes until the leeks are soft + the mushrooms are beautifully caramelised.
Season with sea salt + black pepper.
Pour in the stock, bring to a hard boil, + simmer for 5 minutes until the liquid reduces by half.
Meanwhile, cook your lasagne sheets in a large saucepan of boiling salted water for 4 minutes until just al dente.
Pour the macadamia cream directly into the mushroom pan.
Simmer for 2–3 minutes until thick + silky, then fold through the finely sliced chives.
Drain the pasta sheets + fold them directly into the cream sauce.
Spoon onto your serving plates, layering the glossy sheets attractively.