Almost vegan lasagna

Yield: 8 servings

Measure Ingredient
1 cup Green lentils, washed
2 tablespoons Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1½ cup Mushrooms, sliced
2 eaches Garlic cloves, chopped
2 cups Tomatoes, diced
2 tablespoons Tomato paste
1 tablespoon Parsley
1 teaspoon Oregano
1 teaspoon Marjoram
1 teaspoon Soy sauce
Salt & pepper to taste
Lasagna strips, enough for 3 layers
3½ cup Water
½ cup Cashews
1 teaspoon Salt
½ teaspoon White pepper
1 each Bay leaf
1 dash Nutmeg
¼ cup Vegetable oil
½ cup All-purpose flour
1½ cup Mozzarella style soy cheese OR Italian style almond cheese (optional)

FILLING

PASTA

BECHAMEL SAUCE

ROUX

TOPPING

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.

Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 05-23-95

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