Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------FILLING----------------------------------
1 c Green lentils, washed
2 tb Olive oil
1 lg Onion, diced
1 md Carrot, thinly sliced
1 1/2 c Mushrooms, sliced
2 Garlic cloves, chopped
2 c Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt pepper to taste

-----------------------------------PASTA-----------------------------------
Lasagna strips, enough for
-- 3 layers

-------------------------------BECHAMEL SAUCE-------------------------------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg

------------------------------------ROUX------------------------------------
1/4 c Vegetable oil
1/2 c All-purpose flour

----------------------------------TOPPING----------------------------------
1 1/2 c Mozzarella style soy cheese
-- OR Italian style almond
-- cheese (optional)

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

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

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.

Recipe by Mark Satterly

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