Almost Vegan Lasagna Recipe - Cooking Index
Almost Vegan Lasagna Recipe - Cooking Index
| Filling | ||
| 1 cup | Green lentils - washed | |
| 2 tablespoons | Olive oil | |
| 1 tablespoon | Onion - diced (large) | |
| 1 tablespoon | Carrot - thinly sliced (medium) | |
| 1 1/2 cups | Mushrooms - sliced | |
| 2 | Garlic cloves - chopped | |
| 2 cups | Tomatoes - diced | |
| 2 tablespoons | Tomato paste | |
| 1 tablespoon | Parsley | |
| 1 teaspoon | Oregano | |
| 1 teaspoon | Marjoram | |
| 1 teaspoon | Soy sauce | |
| Salt & pepper to taste | ||
| Pasta | ||
| Lasagna strips - enough for 3 layers | ||
| Bechamel Sauce | ||
| 3 1/2 cups | Water | |
| 1/2 cup | Cashews | |
| 1 teaspoon | Salt | |
| 1/2 teaspoon | White pepper | |
| 1 | Bay leaf | |
| 1 x | Nutmeg | |
| Roux | ||
| 1/4 cup | Vegetable oil | |
| 1/2 cup | All-purpose flour | |
| Topping | ||
| 1 1/2 cups | Mozzarella style cheese |
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.
Source:
In the Kitchen with Rosie
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.