Title: Venice Style Vegan Lasagna
Categories: European Pasta Vegetarian
Yield: 8 Servings

TOMATO SAUCE
1		Onion, diced
3		Garlic cloves, chopped
1		Carrot, diced
2	tb	Olive oil
1/2	ts	Fennel seeds, ground
1/2	ts	Basil
1/2	ts	Oregano
1/2	ts	Marjoram
1	tb	Parsley
3	c	Tomatoes, chopped
2	tb	Tomato paste
1	pn	Sugar, optional
		Salt & pepper
BECHAMEL SAUCE
2	tb	Olive oil
2	tb	Flour
2	c	Soy milk
		Salt & pepper
1	pn	Nutmeg
TO ASSEMBLE
		Lots of lasagna noodles, - preferably green & fresh
1 1/2	c	Peas, frozen or fresh*
1	tb	Olive oil
		Thyme, as needed

TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer. Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked.

BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside.

TO ASSEMBLE: If using dried pasta, it is advisable to cook it first. If using fresh pasta, just sprinkle with a few drops of water before baking.

Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half the bechamel sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining bechamel sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme.

Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot. Serve with home-made garlic bread & a green salad.

* If using fresh peas, blanch before adding them to the lasagna layers.

Recipe by Mark Satterly

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