Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

lasagna (Version 1)

Pasta - Lasagna - -

INGREDIENTS

1 box lasagna sheets
1 can brown lentils
2 medium onions, finely sliced
4 cloves garlic, crushed
1 can chopped tomatoes
About 6 chopped fresh tomatoes (or miss out tinned tomatoes and use about 12 very ripe fresh tomatoes, roughly chopped and roasted for 20 mins)
1 tablespoon tomato paste
Basil, oregano, pepper and thyme to taste
2 handfuls defrosted frozen spinach or steamed fresh spinach
Salt to taste
450 milliliters / 1 pint soy milk
1 teaspoon mustard
Flour
Soy cheese

METHOD

*** All quantities are approximate.

Make the sauce by gently frying the onions and garlic in the oil for 10 minutes or so, then stirring in the tomatoes, paste, spinach, herbs and lentils.

Put a little of this mixture into a baking dish, then lay a layer of lasagna pasta sheets on top. Add more sauce, continue alternating layers like this until you have three or four layers of pasta.

Bake in a hot oven for 10 mins.

Meanwhile, make the white sauce by stirring a few tablespoons of plain flour into a little soy milk. Top up until you have nearly 450 milliliter / 1 pint of soy milk, then bring to the boil slowly, stirring regularly. Once fairly thick, remove from heat and stir in a little mustard.

Pour over the lasagna, sprinkle over grated soy cheese and bake at a slightly reduced heat for a further 15 mins.

NOTES

I made this the other week and it was gobbled up by my non-vegan guests. Goes well with salad or chips.

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