Free Recipe Lentil Lasagna
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lentil Lasagna Recipe
1 lg Onion; thinly sliced
3 Cloves garlic; minced
1 Whole red chili pepper;
-deseeded
2 Stalks celery; chopped fine
1/2 c Water
1 lb Broccoli
1 sm Zucchini
1/2 lb Mushrooms
1 pt Vegetable stock; (Vecon and
-water)
1 c Red lentils
1 cn Tomatoes
2 ts Oregano
2 ts Basil
1/2 ts Salt
1/2 ts Pepper
1/2 c Corn
2 tb Tomato puree
12 Sheets spinach lasagna
-noodles
1/4 c Water
2 tb Flour
1/2 c Soy milk
1 Clove garlic
1/4 ts Salt
1/4 ts Pepper
3 tb Nutritional yeast
1/4 ts Turmeric
Lentil Lasagna Preparation
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. Posted to Digest eat-lf.v096.n136 Date: Tue, 27 Aug 1996 23:53:50 -0400 From: Ellen C. <ellen@brakes.elekta.com>
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