Recipe - Lentil Lasagna

1 lg Onion; thinly cut or sliced up
3 Cloves garlic; minced
1 Whole red chili pepper;
deseeded
2 Stalks celery; chopped fine
One half cup Water
1 pound Broccoli
1 small Zucchini
One half pound Mushrooms
1 pt Vegetable stock; (Vecon and
water)
1 cup Red lentils
1 cn Tomatoes
2 teaspoon Oregano
2 teaspoon Basil
One half teaspoon Salt
One half teaspoon Pepper
One half cup Corn
2 tablespoon Tomato puree
12 Sheets spinach lasagna
noodles
One fourth cup Water
2 tablespoon Flour
One half cup Soy milk
1 Clove garlic
One fourth teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Nutritional yeast
One fourth 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 One fourth 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 noboil 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 eatlf.v096.n136

Date: Tue, 27 Aug 1996 23:53:50 0400

From: "Ellen C." ellen@brakes.elekta.com