Lasagne al forno

Yield: 8 Servings

Measure Ingredient
12 ounces (350 g) ready-to-use lasagne verde sheets
2 tablespoons Olive oil
1 \N Onion; finely chopped
10 ounces (300 g) mushrooms
1 large Garlic clove; minced
1 can (8-oz) tomatoes
2 tablespoons Sherry (or 3 tablespoons of red wine)
4 tablespoons (heaped) of tomato puree or paste
1 teaspoon Dried basil
1 teaspoon Black olives; stoned and mashed
\N \N Salt and freshly ground black pepper
4 tablespoons Soy margarine
½ cup Plain all-purpose flour
3 cups Soy milk
1 cup Soy cream
\N \N Freshly grated nutmeg
\N \N Salt and freshly ground black pepper



(this one's more time-consuming and complicated, but excellent!) (taken from "Vegan Feasts")

To make the mushroom sauce :

1) Heat the 2 tablespoons of oil in a medium-sized saucepan and fry the onions for 5 minutes, covered.

2) Meanwhile, wipe the mushrooms and a clean, damp cloth, then chop them as finely as possible.

3) Add the mushrooms to the onions, together with the garlic, and fry for 5 more minutes, browning slightly and stirring often.

4) Add the tomatoes, sherry/wine, tomato puree/sauce and basil. Mix well, then cover and leave the sauce to simmer for 25 to 30 minutes, until thick.

To make the cream sauce :

1) Melt the margarine in a medium saucepan, then add the flour. Stir over the heat for a moment, then stir in a third of the soy milk. Continue to stir until the milk has been incorporated and the mixture has thickened, then stir in another third of the milk, and stir again. Repeat with the final third, stirring until the sauce is smooth.

2) Leave the sauce to cook for 10 minutes on a very gentle heat, then remove from the heat and stir in the soy cream, nutmeg, salt and pepper to taste.

To assemble the lasagne :

1) Grease an ovenproof dish.

2) Rinse the lasagne sheets under cold water, then arrange sheets of lasagne at the base of the dish to cover the bottom completely. Above this, put half the mushroom sauce first, then a third of the cream sauce, distributing evenly. Top this with another layer of lasagne sheets. Above this, put the rest of the mushroom sauce and another third of the cream sauce. Finish it with another layer of lasagne sheets and the cream sauce above.

3) Heat the oven to 350 degrees F/180 degrees C and bake the lasagne for about 35 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Lim <astreal@...> on Nov 19, 1997

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