Name: Almost Vegan Lasagna
Ingredients: 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 Cloves garlic; 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; Lasagna strips; enough for 3 layers; 3 1/2 c Water; 1/2 c Cashews; 1 ts Salt; 1/2 ts White pepper; 1 Bay leaf; 1 ds Nutmeg; 1/4 c Vegetable oil; 1/2 c All-purpose flour; 1 1/2 c Mozzarella style soy cheese or Italian style Almond cheese (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegan	Pasta	8	Servings

INGREDIENTS

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		Cloves garlic; 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
		Lasagna strips; enough for 3 layers
3 1/2	c	Water
1/2	c	Cashews
1	ts	Salt
1/2	ts	White pepper
1		Bay leaf
1	ds	Nutmeg
1/4	c	Vegetable oil
1/2	c	All-purpose flour
1 1/2	c	Mozzarella style soy cheese or Italian style Almond cheese (optional)

INSTRUCTIONS

FILLING
PASTA
BECHAMEL SAUCE
ROUX
TOPPING
Date: Thu, 28 Mar 1996 15:31:08 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #89
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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