• 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 ea 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

• 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 ea Bay leaf
• 1 ds Nutmeg

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

• 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. 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.

Submitted by admin.