Yield: 1 Servings
|2 cups||Green/brown lentils|
|1 can||Crushed tomatoes|
|1 tablespoon||Tomato paste|
|2 \N||Cloves garlic|
|\N \N||Italian herbs|
|1 pack||Lasagne sheets; (wholemeal is best)|
|\N \N||Silken tofu; (amount varies depending on size of dish)|
|\N \N||Bread crumbs|
As to lasagne, I have a fantastic vegan recipe that I have adapted from a vege moussaka recipe. I have tried it both with a white cheese sauce and a tofu sauce and found both are nice. Hope you like it, Jan.
Soak and cook lentils. Drain. Add lentils, tomatoes, paste, garlic and herbs to saucepan and cook 10 minutes until hot. Layer alternately with lasagne sheets, finishing with lentil mixture on top. Mash silken tofu in a bowl and add paprika to taste. Spoon over lasagne. Top with bread crumbs.
Bake in oven at 350-400 for about 30 minutes. Being ovo-lacto, I usually top this recipe with a white sauce with paprika and a little low-fat parmesan cheese.
My non-veg, high-fat-loving husband had a taste last time I made it and said he'd even eat it. :)
Posted to fatfree digest by Robyn Frankland <r.frankland@...> on May 21, 1998