Open Lasagna with Red Lentils & Vegan Bechamel Sauce
6 tomatoes, pureed in blender
1 onion, finely chopped
4 garlic cloves, crushed
10 mushrooms, sliced
1 carrot, grated
1 cup basil leaves
3 tbsp tomato paste
2 cups uncooked red lentils
1 packet wholemeal lasagna
4 cups water
2 tbsp wholemeal flour
2 cups soy milk
½ tsp nutmeg
Place the lasagna sheets into a large pot of boiling water for 20 minutes.
To make the red lentil, tomato sauce:
Add the onion and garlic to a heated frying pan and sauté for two minutes. Add the red lentils and the pureed tomato, then add four cups of water. Add three tablespoons of the tomato paste. Mix well over medium heat. Add the sliced mushrooms, the grated carrot and half of the basil leaves. Stir, then simmer, covered for 10 minutes.
To make the béchamel sauce:
Add the wholemeal flour to a saucepan and stir over med/low heat. Add half a cup of soy milk and stir well with a whisk until smooth. Then add another half a cup of soy milk, stirring continuously. Continue adding half a cup of soy milk at a time mixing well each time. The béchamel should be a smooth, thickened and creamy sauce. Season with a pinch of salt and pepper. Add half a teaspoon of grated nutmeg and stir. The ingredients are now ready to assemble.
Cut a cooked lasagna sheet into 3 pieces. Place one piece onto a plate. Spoon over some red lentil mixture, then spoon over some béchamel sauce. Add some basil leaves and another lasagna sheet. Repeat with the red lentil mixture and béchamel. Top with basil leaves and serve.
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