*  Exported from  MasterCook Mac  *
 
                               LENTIL LASAGNA
 
 Recipe By     : FF Mailing List  (Michael Traub)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dishes                      Legumes
                 Pasta                            Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         onion -- thinly sliced
    3      cloves        garlic -- minced
    1      whole         red chili pepper -- deseeded
    2      stalks        celery -- chopped fine
      1/2  cup           water
    1      pound         broccoli
    1      small         zucchini
      1/2  pound         mushrooms
    1      pint          vegetable stock -- (Vecon and water)
    1      cup           red lentils
    1      can           tomatoes
    2      teaspoons     oregano
    2      teaspoons     basil
      1/2  teaspoon      salt
      1/2  teaspoon      pepper
      1/2  cup           corn
    2      tablespoons   tomato puree
   12      sheets        spinach lasagna noodles
      1/4  cup           water
    2      tablespoons   flour
      1/2  cup           soy milk
    1      clove         garlic
      1/4  teaspoon      salt
      1/4  teaspoon      pepper
    3      tablespoons   nutritional yeast
      1/4  teaspoon      turmeric
 
 Steam onions, garlic, chilli and celery in the half cup of water. Add
 stalks of the broccoli and the mushrooms and simmer for about five
 minutes.  Add the stock, the canned tomatoes, the herbs, salt and
 pepper, the lentils and the broccoli florets. Simmer till the lentils
 are tender.  Add the corn and the tomato puree. The resulting mixture
 should be fairly sloppy still because it has to go into the oven for
 20 minutes.
 
 In another pan stir the flour into the cold 1/4 cup of water till a
 paste is made.  Put on the heat and slowly add the soya milk making
 sure to avoid lumps.  Add the crushed clove of garlic, some salt and
 pepper, the yeast flakes and the turmeric. You should end up with a
 pourable cheeze sauce.
 
 Layer the mixture with the lasagna sheets (I used no-boil spinach
 lasagna) finishing with a layer of lasagna sheets. Cover with the
 cheeze sauce and stick in the oven at about 170 deg.  C/330 deg. F for
 20 minutes. Eat with a salad.
 
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