Almost Vegan Lasagna

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 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 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 350℉ (180℃) for 35 minutes. Let stand for 10 minutes before serving.