| 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
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MM-RECIPES DIGEST V3 #89
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
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