Almost Vegan Lasagna

Yield > 8
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
FILLING
1 cup Green lentils, washed
2 tbl Olive oil
1 lrg Onion, diced
1 med Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 x Garlic cloves, chopped
2 cup Tomatoes, diced
2 tbl Tomato paste
1 tbl Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste
PASTA
Lasagna strips, enough for
3 layers
BECHAMEL SAUCE
3 1/2 cup Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 x Bay leaf
1 x d Nutmeg
ROUX
1/4 cup Vegetable oil
1/2 cup All-purpose flour
TOPPING
1 1/2 cup Mozzarella style soy
cheese OR Italian style
almond cheese (optional)
Method :
• 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.
• 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