Title: ALMOST VEGAN LASAGNA
Categories: Main dish, Pasta
Yield: 8 servings
----------------------------------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 & 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 & 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.
