INGREDIENTS

INSTRUCTIONS

MUSHROOM SAUCE
CREAM SAUCE
(this one's more time-consuming and complicated, but excellent!)
(taken from "Vegan Feasts")
To make the mushroom sauce :
1) Heat the 2 tablespoons of oil in a medium-sized saucepan and fry the
onions for 5 minutes, covered.
2) Meanwhile, wipe the mushrooms and a clean, damp cloth, then chop them as
finely as possible.
3) Add the mushrooms to the onions, together with the garlic, and fry for 5
more minutes, browning slightly and stirring often.
4) Add the tomatoes, sherry/wine, tomato puree/sauce and basil. Mix well,
then cover and leave the sauce to simmer for 25 to 30 minutes, until thick.
To make the cream sauce :
1) Melt the margarine in a medium saucepan, then add the flour. Stir over
the heat for a moment, then stir in a third of the soy milk. Continue to
stir until the milk has been incorporated and the mixture has thickened,
then stir in another third of the milk, and stir again. Repeat with the
final third, stirring until the sauce is smooth.
2) Leave the sauce to cook for 10 minutes on a very gentle heat, then
remove from the heat and stir in the soy cream, nutmeg, salt and pepper to
taste.
To assemble the lasagne :
1) Grease an ovenproof dish.
2) Rinse the lasagne sheets under cold water, then arrange sheets of
lasagne at the base of the dish to cover the bottom completely. Above this,
put half the mushroom sauce first, then a third of the cream sauce,
distributing evenly. Top this with another layer of lasagne sheets. Above
this, put the rest of the mushroom sauce and another third of the cream
sauce. Finish it with another layer of lasagne sheets and the cream sauce
above.
3) Heat the oven to 350 degrees F/180 degrees C and bake the lasagne for
about 35 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Melissa Lim
<astreal@pacific.net.sg> on Nov 19, 1997

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