Venice style vegan lasagna Recipe

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Venice style vegan lasagna

Artist:	_	Yield:	8
Categories:	Italian, Pastas & Noodles, Vegan, Western European	Rating:	0
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Ingredients:

Procedures:

1	Tomato sauce: prepare vegetables as indicated in the ingredient list & set aside.
2	Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened.
3	Add the herbs & continue to saute stirring occasionally for a few minutes longer.
4	Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally.
5	Set aside, once coked.
6	bechamel sauce: heat oil, stir in the flour & cook for about 30 seconds.
7	Remove from the heat & slowly beat in the milk, ensuring that no lumps form.
8	Return to the heat & cook, stirring over medium heat, until the sauce has thickened.
9	Season with salt, pepper & nutmeg.
10	Set aside.
11	to assemble: if using dried pasta, it is advisable to cook it first.
12	If using fresh pasta, just sprinkle with a few drops of water before baking.
13	ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with ?of pasta, let the sheets rise up the sides of the pan.
14	Top with half the bechamel sauce & half the peas.
15	Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta.
16	Add the remaining bechamel sauce & peas.
17	Top with the rest of the tomato sauce.
18	Drizzle with olive oil & sprinkle with thyme.
19	bake in a pre-heated oven at 400f for 40 minutes, until bubbling hot.
20	Serve with home-made garlic bread & a green salad.
21	* if using fresh peas, blanch before adding them to the lasagna layers.
22	recipe by mark satterly