Almost Vegan Lasagna

--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. 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. Posted by Mark Satterly in Intercook