---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ALMOST VEGAN LASAGNA
  Categories: Main dish, Pasta
       Yield: 8 servings
  
 ----------------------------------FILLING----------------------------------
       1 c  Green lentils, washed
       2 tb Olive oil
       1 lg Onion, diced
       1 md Carrot, thinly sliced
   1 1/2 c  Mushrooms, sliced
       2 ea Garlic cloves, chopped
       2 c  Tomatoes, diced
       2 tb Tomato paste
       1 tb Parsley
       1 ts Oregano
       1 ts Marjoram
       1 ts Soy sauce
            Salt & pepper to taste
 
 -----------------------------------PASTA-----------------------------------
            Lasagna strips, enough for
            -- 3 layers
 
 -------------------------------BECHAMEL SAUCE-------------------------------
   3 1/2 c  Water
     1/2 c  Cashews
       1 ts Salt
     1/2 ts White pepper
       1 ea Bay leaf
       1 ds Nutmeg
 
 ------------------------------------ROUX------------------------------------
     1/4 c  Vegetable oil
     1/2 c  All-purpose flour
 
 ----------------------------------TOPPING----------------------------------
   1 1/2 c  Mozzarella style soy cheese
            -- OR Italian style almond
            -- cheese (optional)
  
   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
  
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