Almost Vegan Lasagna



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:

1. Rinse lentils & cook for about 25 minutes until soft.
Drain, reserving the stock.
  
2. Heat oil in a large skillet & saute onions for 3 min.
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.
  
3. Meanwhile cook enough lasagna strips to make 3 layers.
Cook only till al dente.
  
4. 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 min.
or until the sauce starts to thicken.  Set aside.  Remove
bay leaf before using.
  
5. 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.



Almost Vegan Lasagna