Recipe - Red Lentil Lasagna

1 lg Onion, cut or sliced up finely
3 Cloves Garlic, minced
1 Red chili, deseeded
2 Stalks Celery, chopped
*very* finely (because my
Wife hates it)
One half cup Water
1 pound Broccoli
1 small Courgette/Zucchini
One half pound Mushroom
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/Paste
12 Sheets Spinach lasagna
One fourth cup Water
2 tablespoon Flour
Three fourths cup Soya milk
1 Clove Garlic
One fourth teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Yeast flakes
One fourth teaspoon Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli, the courgette 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 flowerets. 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.

From: Michael Traub traub@btcs.bt.co.uk. Fatfree Digest [Volume 11 Issue
3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip