Vegan lasagna 2

1. Rinse lentils & cook for about 25 minutes until soft.
2. Drain, reserving the stock.
3. Heat oil in a large skillet & saute onions for 3 minutes.
4. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning.
5. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce.
6. 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.
7. Meanwhile cook enough lasagna strips to make 3 layers.
8. Cook only till al dente.
9. Bechamel saucei: combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth.
10. 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.
11. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken.
12. Set aside.
13. Oil a casserole dish.
14. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
15. Repeat, ending with a layer of bechamel.
16. Top with shredded soy cheese if desired.
17. Bakei at 350f for 35 minutes.
18. Let stand for 10 minutes before serving.