Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           green lentils -- washed
   2      tablespoons   olive oil
   1      large         onion -- diced
   1      medium        carrot -- thinly sliced
   1 1/2  cups          mushrooms -- sliced
   2                    garlic cloves -- chopped
   2      cups          tomatoes -- diced
   2      tablespoons   tomato paste
   1      tablespoon    parsley
   1      teaspoon      oregano
   1      teaspoon      marjoram
   1      teaspoon      soy sauce
                        salt and pepper to taste
                        pasta-----
                        lasagna strips -- enough for
                        -- 3 layers
                        béchamel sauce----
   3 1/2  cups          water
     1/2  cup           cashews
   1      teaspoon      salt
     1/2  teaspoon      white pepper
   1                    bay leaf
   1                    d nutmeg
                        roux-----
     1/4  cup           vegetable oil
     1/2  cup           all-purpose flour
                        topping----
   1 1/2  cups          mozzarella style soy cheese

Preparation:

Rinse lentils and cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet and sauté‚onions for 3 minutes. Add carrots, garlic and mushrooms and continue to sauté‚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. BÉCHAMEL 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 béchamel sauce. Repeat, ending with a layer of béchamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.