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 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

---------------------------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 ea 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
Submitted By MARK SATTERLY On 05-23-95

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