Venice style vegan lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, diced |
| 3 | eaches | Garlic cloves, chopped |
| 1 | each | Carrot, diced |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Fennel seeds, ground |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Marjoram |
| 1 | tablespoon | Parsley |
| 3 | cups | Tomatoes, chopped |
| 2 | tablespoons | Tomato paste |
| 1 | pinch | Sugar, optional |
| Salt & pepper | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Flour |
| 2 | cups | Soy milk |
| Salt & pepper | ||
| 1 | pinch | Nutmeg |
| Lots of lasagna noodles, preferably green & fresh | ||
| 1½ | cup | Peas, frozen or fresh* |
| 1 | tablespoon | Olive oil |
| Thyme, as needed | ||
Directions
TOMATO SAUCE
BECHAMEL SAUCE
TO ASSEMBLE
TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer.
Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked.
BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside.
TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with ¼ of pasta, let the sheets rise up the sides of the pan. Top with half the bechamel sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining bechamel sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme.
Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna layers.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-14-95