Cooking Recipe Almost Vegan Lasagna

Recipe 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 & 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)

Directions

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

Categories matching this recipe

Pasta ,Main dish