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