Almost Vegan Lasagna

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Ingredients

  • 1 cup lentils, green washed
  • 2 tablespoons olive oil
  • 1 large onions diced
  • 1 medium carrots thinly sliced
  • 1 1/2 cups mushrooms sliced
  • 2 cloves garlic chopped
  • 2 cups tomatoes diced
  • 2 tablespoons tomato paste
  • 1 tablespoon parsley leaves
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon soy sauce, tamari
  • 1 x salt and black pepper to taste
  • 1 box lasagna noodles enough for 3 layers
  • 3 1/2 cups water
  • 1/2 cups cashew nuts
  • 1 teaspoon salt
  • 1/2 teaspoons white pepper
  • 1 each bay leaves
  • 1 dash nutmeg
  • 1/4 cups vegetable oil
  • 1/2 cups flour, all-purpose

Instructions

  1. Rinse lentils & cook for about 25 minutes until soft.
  2. Drain, reserving the stock.
  3. Heat oil in a large skillet & saute onions for 3 minutes.
  4. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning.
  5. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce.
  6. Add a little of the reserved stock if mixture is too dry.
  7. Cover & cook for 20 minutes to ensure that the flavours are well blended.
  8. Meanwhile cook enough lasagna strips to make 3 layers.
  9. Cook only until al dente.
  10. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth.
  11. Make the roux by heating the oil in a pot & stirring in the flour when hot.
  12. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly.
  13. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken.
  14. Set aside.
  15. Remove bay leaf before using.
  16. Oil a casserole dish.
  17. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
  18. Repeat, ending with a layer of bechamel.
  19. Top with shredded soy cheese if desired.
  20. Bake at 350F (180C) for 35 minutes.
  21. Let stand for 10 minutes before serving.

Nutrition & Diet Analysis (per serving)

1374 kcal 69% DV
Protein Fat Carbs

Macronutrients

Protein 36.8g 74% DV
Total Fat 74.5g 95% DV
Carbs 170.7g 62% DV
Fiber 59.3g 100% DV
Sugar 21.2g 42% DV

Electrolytes

Sodium 12222.8mg 100% DV
Potassium 3957mg 84% DV
Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 1302.8mcg 100% DV
Vitamin C 85.7mg 95% DV
Vitamin D 6.6mcg 33% DV
Calcium 1375.8mg 100% DV
Iron 65.3mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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