Almost Vegan Lasagna

Almost Vegan Lasagna
Yield: 8 Servings

------------ --------- --------- ----FILLING- --------- --------- --------- ------
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 t Oregano
1 t Marjoram
1 t Soy sauce
Salt & pepper to taste

------------ --------- --------- -----PASTA- --------- --------- --------- -------
Lasagna strips; enough for 3 -layers

------------ --------- --------- -BECHAMEL SAUCE------- --------- --------- ------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg
------------ --------- --------- ------ROUX- --------- --------- --------- --------
1/4 c Vegetable oil
1/2 c All-purpose flour

------------ --------- --------- ----TOPPING- --------- --------- --------- ------
1 1/2 c Mozzarella style soy cheese -or Italian style Almond -cheese (optional)

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
From: Wendy Lockman