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Vegan lasagna 2

Vegan lasagna 2
Main Ingredient: Lasagna Noodles and Pastas Cheese Tomatoes

Course: Various Main Dishes

Cuisine: Chinese Italian

Special food: Ethnic

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Vegan lasagna 2 ingredients

  • FILLING
  • 1 c Green lentils, washed
  • 2 T olive oil
  • 1 large onions, diced
  • 1 med Carrot, thinly sliced
  • 1 1⁄2 c Mushrooms, sliced
  • 2 garlic cloves, chopped
  • 2 c Tomatoes, diced
  • 2 T Tomato paste
  • 1 T parsley
  • 1 t Oregano
  • 1 t Marjoram
  • 1 t soy sauce
  • Salt and pepper to taste
  • Pasta
  • lasagna strips, enough for
  • -- 3 layers
  • Bechamel Sauce
  • 3 1⁄2 c water
  • 1⁄2 c Cashews
  • 1 t Salt
  • 1⁄2 t white pepper
  • 1 Bay leaf
  • 1 ds Nutmeg
  • roux
  • 1⁄4 c Vegatable oil
  • 1⁄2 c All-purpose flour
  • TOPPING
  • 1 1⁄2 c Mozzarella style soy cheese
  • -- OR Italian style almond
  • -- cheese (optional)

Cooking 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.


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