*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, November 30, 2025 6:29 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Almost Vegan Lasagna
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Almost Vegan Lasagna recipe to your favorite Save to favorite   Discuss Almost Vegan Lasagna recipe Write a comment   Print Almost Vegan Lasagna recipe Print this recipe   Email Almost Vegan Lasagna recipe to friend Email this recipe
  Almost Vegan Lasagna
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 256
Ingredients:

MMMMMFILLING

1 cup Green lentils, washed
2 tbsp Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 each Garlic cloves, chopped
2 cup Tomatoes, diced
2 tbsp Tomato paste
1 tbsp Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste

MMMMMPASTA

Lasagna strips, enough for - 3 layers

MMMMMBECHAMEL SAUCE

3 1/2 cup Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 each Bay leaf
1 dash Nutmeg

MMMMMROUX

1/4 cup Vegetable oil
1/2 cup All-purpose flour

MMMMMTOPPING

1 1/2 cup Mozzarella style soy cheese - OR Italian style almond - cheese (optional)
Instructions:
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
Rate this recipe:  
Featured Recipe
» Hazelnut Semifreddo
Category: Deserts
Hits: 403
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com