ALMOST VEGAN LASAGNA

Servings: 8
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 ea Garlic cloves, chopped
2 c  Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt and 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 ea 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)

Rinse lentils and cook for about 25 minutes until soft. Drain, reserving the
stock.

Heat oil in a large skillet and saute onions for 3 minutes. Add carrots,
garlic and mushrooms and continue to saute for 10 minutes, stirring
occasionally to prevent burning. Add cooked lentils, tomatoes, tomato
paste, herbs and soy sauce. Add a little of the reserved stock if mixture is
too dry. Cover and 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 and nutmeg in the
blender and blend till smooth. Make the roux by heating the oil in a pot and
stirring in the flour when hot. Slowly add the cashew milk, add the bay
leaf and bring to a gentle boil, stirring constantly. When boiling, reduce
heat to very low and 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 and 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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