Red Lentil Lasagna

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - sliced finely (large)
3		Garlic - minced
1		Red chilli - deseeded
2		Celery - chopped *very*
		Finely
1/2 cup	118ml	Water
1 lb	454g / 16oz	Broccoli
1 lb	454g / 16oz	Courgette/zucchini (small)
1/2 lb	227g / 8oz	Mushroom
1		Vegetable stock - (vecon and
		Water)
1 cup	237ml	Red lentils
1		Tomatoes
2 teaspoons	10ml	Oregano
2 teaspoons	10ml	Basil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 cup	31g / 1.1oz	Corn
2 tablespoons	30ml	Tomato puree/paste
12		Spinach lasagna
1/4 cup	59ml	Water
2 tablespoons	30ml	Flour
1/2 cup	118ml	Soya milk
1		Garlic
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Yeast flakes
1/4 teaspoon	1.3ml	Turmeric

Recipe Instructions

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 cheese sauce and stick in the oven at about 330F for 20 minutes. Eat with a salad.

Source:
Sharon Frye

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