Almost Vegan Lasagna
Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | cup |
lentils, green
washed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 1 | medium |
carrots
thinly sliced |
|
| 1 ½ | 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, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Pasta | |||
| 1 | box |
lasagna noodles
enough for 3 layers |
*
|
| Bechamel sauce | |||
| 3 ½ | cups |
water
|
|
| ½ | cups |
cashew nuts
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoons |
white pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
nutmeg
|
*
|
| Roux | |||
| ¼ | cups |
vegetable oil
|
|
| ½ | cups |
all-purpose flour
|
|
| Topping | |||
| 1 ½ | cups |
soy cheese, mozzarella
or italian style almond cheese (optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 237 | ml |
lentils, green
washed |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 1 | medium |
carrots
thinly sliced |
|
| 355 | ml |
mushrooms
sliced |
|
| 2 | cloves |
garlic
chopped |
|
| 473 | ml |
tomatoes
diced |
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
parsley leaves
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Pasta | |||
| 1 | box |
lasagna noodles
enough for 3 layers |
*
|
| Bechamel sauce | |||
| 828 | ml |
water
|
|
| 118 | ml |
cashew nuts
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
nutmeg
|
*
|
| Roux | |||
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
all-purpose flour
|
|
| Topping | |||
| 355 | ml |
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 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.
