Almost Vegan Lasagna

Directions

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