---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ALMOST VEGAN LASAGNA
 Categories: Main dish, Pasta
      Yield: 8 servings
 
----------------------------------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
 
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