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

Ronny's Lasagne

Pasta - Lasagne - -

INGREDIENTS

The Filling

1 packet lasagne pasta
1 tin brown lentils
3 x 400 g / 14 oz tins chopped tomatoes
2 medium or 3 small onions
1 T dried basil (or use several fresh basil leaves, chopped)
3-4 cloves garlic, crushed or chopped
Salt and pepper to taste
Plus either; 1/2 lb / 225 g sliced mushrooms, gently stir-fried or 1 medium aubergine, thinly sliced and grilled until turning brown.
The Cheesy Sauce
350 ml / 12 fl oz sweetened soya milk (warmed slightly)
250 ml / 8 1/2 fl oz vegetable oil
3 t potato flour or potato flakes
3-4 T engevita yeast flakes
1 t mustard
1 t vegetable stock powder
1 T tomato ketchup
Pinch of salt
Dash of vinegar

METHOD

1. Fry the onions and garlic gently for 15 mins. Add tomatoes, basil, salt and pepper and simmer for 5 mins. Leave to stand for a while, preferably overnight.

2. Arrange a layer of the pasta sheets in a large roasting dish. Spread a layer of tomato sauce on top, then add half the lentils and half the mushroom or aubergine slices. Top with a little more tomato sauce.

3. Repeat step 2 with the rest of the sauce and vegetable slices, then lay the remaining pasta on top. Splash with water. Bake in a hot oven (gas mark 6/200C/390F) for 20 mins.

4. Blend the cheesy sauce ingredients together, preferably with a hand blender. Pour over the lasagne and bake for a further 20 mins.

posted by Ronny Worsey

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