Almost Vegan Lasagna Recipe
Servings: 8
Ingredients
- 1 c. Green lentils, washed
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, diced
- 1 med Carrot, thinly sliced
- 1 1/2 c. Mushrooms, sliced
- 2 x Garlic cloves, minced
- 2 c. Tomatoes, diced
- 2 Tbsp. Tomato paste
- 1 Tbsp. Parsley
- 1 tsp Oregano
- 1 tsp Marjoram
- 1 tsp Soy sauce Salt & pepper to taste Lasagna strips, sufficient for 3 layers
- 3 1/2 c. Water
- 1/2 c. Cashews
- 1 tsp Salt
- 1/2 tsp White pepper
- 1 x Bay leaf
- 1 x d Nutmeg
- 1/4 c. Vegetable oil
- 1/2 c. All-purpose flour
- 1 1/2 c. Mozzarella style soy cheese Or possibly Italian style almond cheese (optional)
Directions
- Rinse lentils & cook for about 25 min till soft. Drain, reserving the stock.
- Heat oil in a large skillet & saute/fry onions for 3 min. Add in carrots, garlic & mushrooms & continue to saute/fry for 10 min, stirring occasionally to prevent burning. Add in cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add in a little of the reserved stock if mix is too dry. Cover & cook for 20 min to ensure which the flavours are well blended.
- Meanwhile cook sufficient lasagna strips to make 3 layers. Cook only until al dente.
- BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth. Make the roux by heating the oil in a pot & stirring in the flour when warm. Slowly add in the cashew lowfat milk, add in the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or possibly till the sauce starts to thicken. Set aside.
- Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mix followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if you like. Bake at 350F for 35 min. Let stand for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 8 servings | |
| Calories 341 | |
| Calories from Fat 169 | 50% |
| Total Fat 19.42g | 24% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.18g | |
| Cholesterol 17mg | 6% |
| Sodium 524mg | 22% |
| Potassium 523mg | 15% |
| Total Carbs 29.22g | 8% |
| Dietary Fiber 9.2g | 31% |
| Sugars 3.81g | 3% |
| Protein 14.21g | 23% |
