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Recipe Name: Almost Vegan Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Green lentils, washed
2 Tablespoon(s) Olive oil
1 Onion, diced
1 Carrot, thinly sliced
1 1/2 Cup(s) Mushrooms, sliced
2 Cloves garlic, chopped
2 Cup(s) Tomatoes, diced
2 Tablespoon(s) Tomato paste
1 Tablespoon(s) parsley
1 Teaspoon(s) Oregano
1 Teaspoon(s) Marjoram
1 Teaspoon(s) Soy sauce
Salt & pepper to taste, Salt & pepper to taste
Lasagna strips, enough for 3
3 1/2 Cup(s) Water
1/2 Cup(s) Cashews
1 Teaspoon(s) Salt
1/2 Teaspoon(s) White pepper
1 Bay leaf
1 Dash(s) Nutmeg
1/4 Cup(s) Vegetable oil
1/2 Cup(s) All-Purpose Flour
1 1/2 Cup(s) Mozzarella style soy cheese
or Italian style Almond
cheese optional
Date: Thu, 28 Mar 1996 15:31:08 -0500 From: Wendy Lockman
<> 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
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 238
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 18.7mg
Sodium: 683mg
Potassium: 288.4mg
Carbohydrates: 12.9g
Fiber: 1.8g
Sugar: 3.4g
Protein: 10.4g

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