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Almost Vegan Lasagna Recipe

by Global Cookbook

Ingredients

1 c. Green lentils, washed 2 Tbsp. Extra virgin olive oil 1 lrg Onion, diced 1 med Carrot, thinly sliced 1 1/2 c. Mushrooms, sliced 2 x Garlic cloves, minced 2 c. Tomatoes, diced 2 Tbsp. Tomato paste 1 Tbsp. Parsley 1 tsp Oregano 1 tsp Marjoram

1 tsp Soy sauce Salt & pepper to taste Lasagna strips, sufficient for 3 layers 3 1/2 c. Water 1/2 c. Cashews 1 tsp Salt 1/2 tsp White pepper 1 x Bay leaf 1 x d Nutmeg 1/4 c. Vegetable oil 1/2 c. All-purpose flour 1 1/2 c. Mozzarella style soy cheese Or possibly Italian style almond cheese (optional)

Directions

1. Rinse lentils & cook for about 25 min till soft. Drain, reserving the stock.
2. Heat oil in a large skillet & saute/fry onions for 3 min. Add in carrots, garlic & mushrooms & continue to saute/fry for 10 min, stirring occasionally to prevent burning. Add in cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add in a little of the reserved stock if mix is too dry. Cover & cook for 20 min to ensure which the flavours are well blended.
3. Meanwhile cook sufficient lasagna strips to make 3 layers. Cook only until al dente.
4. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth. Make the roux by heating the oil in a pot & stirring in the flour when warm. Slowly add in the cashew lowfat milk, add in the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or possibly till the sauce starts to thicken. Set aside.
5. Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mix followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if you like. Bake at 350F for 35 min. Let stand for 10 min before serving.

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