Red lentil lasagna Recipe

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Red lentil lasagna

Artist:	_	Yield:	1
Categories:	Digestion, Italian, Pastas & Noodles, Western European	Rating:	0
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Ingredients:

1	large	Onion, sliced finely
3		Cloves Garlic, minced
1		Red chili, deseeded
2		Stalks Celery, chopped
		very finely (because my
		Wife hates it)
1/2	cup	Water
1	lbs	Broccoli
1	small	Courgette/Zucchini
1/2	lbs	Mushroom
1	pint	Vegetable Stock (Vecon and
		Water)
1	cup	Red lentils
1	can	Tomatoes
2	tbsp	Oregano
2	tbsp	Basil
1/2	tbsp	Salt
1/2	tbsp	Pepper
1/2	cup	Corn
2	tbsp	Tomato Puree/Paste
12		Sheets Spinach lasagna
1/4	cup	Water
2	tbsp	Flour
3/4	cup	Soya milk
1		Clove Garlic
1/4	tbsp	Salt
1/4	tbsp	Pepper
3	tbsp	Yeast flakes
1/4	tbsp	Turmeric

Procedures:

1	Steam onions, garlic, chilli and celery in the half cup of water.
2	Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes.
3	Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets.
4	Simmer till the lentils are tender.
5	Add the corn and the tomato puree.
6	The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.
7	In another pan stir the flour into the cold ?cup of water till a paste is made.
8	Put on the heat and slowly add the soya milk making sure to avoid lumps.
9	Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric.
10	You should end up with a pourable cheeze sauce.
11	Layer the mixture with the lasagna sheets (i used no-boil spinach lasagna) finishing with a layer of lasagna sheets.
12	Cover with the cheeze sauce and stick in the oven at about 170 deg.
13	C (330 °F) for 20 minutes.
14	Eat with a salad