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ALMOST VEGAN LASAGNA

Ingredients: 1 Cup(s) Green lentils, washed 2 Tablespoon(s) Tomatoes, crushed 1 large Onion, diced 1 medium Carrot, thinly sliced 1 1/2 Cup(s) Mushrooms, sliced 2 Garlic cloves, chopped 2 Cup(s) Tomatoes, diced 2 Tablespoon(s) Zucchini,chopped 1 Tablespoon(s) ---Yogurt sauce 1 Teaspoon(s) Marjoram 1 Teaspoon(s) Lasagna strips, enough for 3 1/2 Cup(s) (1 can) Chick Peas ** 1/2 Cup(s) Cashews 1 Teaspoon(s) Beef Bouillon; Instant 1/2 Teaspoon(s) White pepper 1 Bay leaf 1 Dash(s) Nutmeg 1/2 Cup(s) All-purpose flour 1 1/2 Cup(s) Mozzarella style soy cheese Directions: 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
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