Almost Vegan Lasagna

Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!

90 minutes Prep: 30 minutes Cook: 60 minutes

268 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients


Filling
1	cup	lentils, green	washed
2	tablespoons	olive oil
1	large	onion	diced
1	medium	carrot	thinly sliced
1 1/2	cups	mushrooms	sliced
2	cloves	garlic	chopped
2	cups	tomatoes	diced
2	tablespoons	tomato paste
1	tablespoon	parsley leaves
1	teaspoon	oregano
1	teaspoon	marjoram
1	teaspoon	soy sauce
1	x	salt and black pepper	to taste

Pasta
1	box	lasagna noodles	enough for 3 layers

Bechamel sauce
3 1/2	cups	water
1/2	cups	cashew nuts
1	teaspoon	salt
1/2	teaspoons	white pepper
1	each	bay leaf
1	dash	nutmeg

Roux
1/4	cups	vegetable oil
1/2	cups	flour, all-purpose

Topping
1 1/2	cups	soy cheese, mozzarella	or italian style almond cheese (optional)

Directions

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.

Heat oil in a large skillet & sauté onions for 3 minutes. Add carrots, garlic & mushrooms & continue to sauté 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.

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Nutrition Facts

Serving Size 238g

Amount per Serving

Calories 268 39% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 352mg	15%
Total Carbohydrate 33.0g	11%
Dietary Fiber 9.0g	38%
Sugars 4.0g
Protein 10.0g	20%