FILLING
1 cup Green lentils, washed
2 tbsp Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 Cloves garlic, chopped
2 cup 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 cup 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 cup Mozzarella style soy cheese or Italian style Almond cheese (optional)
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Date: Thu, 28 Mar 1996 15:31:08 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com> 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
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #89
From the MealMaster recipe list.
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