INGREDIENTS

INSTRUCTIONS

WHITE SAUCE
For a vegan dish you can make your favorite white sauce.
The Lentil Filling: Boil 4 oz lentils in water until soft (as a rough
guide, cover them and add the same amount of water again).
Fry a chopped onion and some garlic in the oil of your choice. Add a finely
grated carrot and fry that too for a while. Add a can of chopped tomatoes.
Add some (tablespoon or so) of tomato paste. Add some oregano or sweet
mixed herbs. Add the lentils *and* the water they were cooked in. Add a
spoon of yeast extract. Season with salt and pepper.
The TVP Filling: While you are frying the rest of the stuff above put
around 2/3 oz of TVP mince in a bowl with plenty of boiling water and some
concentrated veg stock (vecon or stock cubes or yeast extract). When the
other stuff is ready add the TVP mix instead of the lentils and adjust the
seasonings.
Put it together: Just like any other lasagne. If you use the no pre-cook
pasta make sure that the filling is sloppy so there's plenty of liquid to
cook it. Stick it in the oven at gas 4 (electric 350) (fan 160) for about
half an hour.
The lentil version is particularly nice and freezes well. However it is
very dry if you eat it the next day (or out of the freezer) and you will
need a wet sauce to go with it. I prefer it dry.
Posted to rec.food.recipes by ber@otter.hpl.hp.com (Brenda Romans) on Aug
13, 93.

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