| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Pasta | 8 | Servings |
INGREDIENTS
| 1 | c | Green lentils, washed |
| 2 | T | Olive oil |
| 1 | Onion, diced | |
| 1 | Carrot, thinly sliced | |
| 1 1/2 | c | Mushrooms, sliced |
| 2 | Cloves garlic, chopped | |
| 2 | c | Tomatoes, diced |
| 2 | T | Tomato paste |
| 1 | T | Parsley |
| 1 | t | Oregano |
| 1 | t | Marjoram |
| 1 | t | Soy sauce |
| Salt & pepper to taste | ||
| Lasagna strips, enough for 3 | ||
| layers | ||
| 3 1/2 | c | Water |
| 1/2 | c | Cashews |
| 1 | t | Salt |
| 1/2 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 18.7mg
Sodium: 683mg
Potassium: 288.4mg
Carbohydrates: 12.9g
Fiber: 1.8g
Sugar: 3.4g
Protein: 10.4g