| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Main dishes, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; thinly sliced |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Whole red chili pepper; deseeded |
| 2 |
|
Stalks celery; chopped fine |
| 1/2 |
c |
Water |
| 1 |
lb |
Broccoli |
| 1 |
sm |
Zucchini |
| 1/2 |
lb |
Mushrooms |
| 1 |
pt |
Vegetable stock; (Vecon and water) |
| 1 |
c |
Red lentils |
| 1 |
cn |
Tomatoes |
| 2 |
ts |
Oregano |
| 2 |
ts |
Basil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Corn |
| 2 |
tb |
Tomato puree |
| 12 |
|
Sheets spinach lasagna noodles |
| 1/4 |
c |
Water |
| 2 |
tb |
Flour |
| 1/2 |
c |
Soy milk |
| 1 |
|
Clove garlic |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Nutritional yeast |
| 1/4 |
ts |
Turmeric |
INSTRUCTIONS
Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five minutes.
Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils
and the broccoli florets. Simmer till the lentils are tender. Add the corn
and the tomato puree. The resulting mixture should be fairly sloppy still
because it has to go into the oven for
20 minutes.
In another pan stir the flour into the cold 1/4 cup of water till a paste
is made. Put on the heat and slowly add the soya milk making sure to avoid
lumps. Add the crushed clove of garlic, some salt and pepper, the yeast
flakes and the turmeric. You should end up with a pourable cheeze sauce.
Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna)
finishing with a layer of lasagna sheets. Cover with the cheeze sauce and
stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.
Posted to Digest eat-lf.v096.n136
Date: Tue, 27 Aug 1996 23:53:50 -0400
From: "Ellen C." <ellen@brakes.elekta.com>
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”