Almost Vegan Lasagna

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Title: Almost Vegan Lasagna
Yield: 8 Servings
Categories: Pasta


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

Lasagna strips; enough for 3

-------------------------------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

1/4 c Vegetable oil
1/2 c All-purpose flour

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

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

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

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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