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November 2018

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Almost Vegan Lasagna Recipe

Almost Vegan Lasagna recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Almost Vegan Lasagna recipe  PDF


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 and amp 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
ROU 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 and amp cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet and amp saute onions for 3 minutes. Add carrots, garlic and amp mushrooms and amp continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs and amp soy sauce. Add a little of the reserved stock if mi ture is too dry. Cover and amp 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 and amp nutmeg in the blender and amp blend till smooth. Make the rou by heating the oil in a pot and amp stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf and amp bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low and amp 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 and amp layer with the lentil mi ture 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

Almost Vegan Lasagna recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
664 people have voted
Last Reviewed on 2018-11-21



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