Lentil Lasagna


1 lrg onion thinly sliced
3 cloves garlic minced
1 whl red chili pepper deseeded
2 stalks celery chopped fine
cup water
1 pound broccoli
1 small zucchini
pound mushrooms
1 pint vegetable stock (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
teaspoon salt
teaspoon pepper
cup corn
2 tablespoons tomato puree
cup water
2 tablespoons flour
teaspoon salt
teaspoon pepper
3 tablespoons nutritional yeast
teaspoon turmeric


Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.
In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce.
Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for 20 minutes. Eat with a salad.




6.0 servings


Friday, February 12, 2010 - 5:44pm



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