Title: Almost Vegan Lasagna
Categories: Entree Pasta Blank
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		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		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 - chee

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

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