Almost Vegan Lasagna

Title:
Almost Vegan Lasagna

Yield:
8 Servings

Categories:
Pasta




Ingredients:




----------------------------------FILLING----------------------------------


     1 c  Green lentils; washed


     2 tb Olive oil


     1 lg Onion; diced


     1 md Carrot; thinly sliced


 1 1/2 c  Mushrooms; sliced


     2    Cloves garlic; chopped


     2 c  Tomatoes; diced


     2 tb Tomato paste


     1 tb Parsley


     1 ts Oregano


     1 ts Marjoram


     1 ts Soy sauce


          Salt & pepper to taste





-----------------------------------PASTA-----------------------------------


          Lasagna strips; enough for 3


          -layers



-------------------------------BECHAMEL
SAUCE-------------------------------


 3 1/2 c  Water


   1/2 c  Cashews


     1 ts Salt


   1/2 ts White pepper


     1    Bay leaf


     1 ds Nutmeg



------------------------------------ROUX------------------------------------


   1/4 c  Vegetable oil


   1/2 c  All-purpose flour



----------------------------------TOPPING----------------------------------


 1 1/2 c  Mozzarella style soy cheese


          -or Italian style Almond


          -cheese (optional)





 Date: Thu, 28 Mar 1996 15:31:08 -0500


 


 From: Wendy Lockman 


 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. Remove bay leaf before using.


 


 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.


 


 Posted by Mark Satterly in Intercook


 


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