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Almost Vegan Lasagna Recipe









Ingredients : Almost Vegan Lasagna Recipe


FILLING

1 cup Green lentils, washed
2 tbsp Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1 1/2 cups Mushrooms, sliced
2 Garlic cloves, chopped
2 cups Tomatoes, diced
2 tbsp Tomato paste
1 tbsp Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste

PASTA

Lasagna strips, enough for 3 layers

BECHAMEL SAUCE

3 1/2 cups Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 Bay leaf
1 dash Nutmeg

ROUX

1/4 cup Vegetable oil
1/2 cup All-purpose flour

TOPPING

1 1/2 cups Mozzarella style soy cheese OR Italian, (optional) style almond cheese



Instructions : Almost Vegan Lasagna Recipe

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

Converted by MC_Buster.




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