Venice Style Vegan Lasagna

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Venice Style Vegan Lasagna

Categories: Main dish, Italian, Pasta, Vegetarian, Mark's

Yield: 8 servings

 

MMMMM------------------------TOMATO SAUCE-----------------------------

1 ea Onion, diced

3 ea Garlic cloves, chopped

1 ea Carrot, diced

2 tb Olive oil

1/2 ts Fennel seeds, ground

1/2 ts Basil

1/2 ts Oregano

1/2 ts Marjoram

1 tb Parsley

3 c Tomatoes, chopped

2 tb Tomato paste

1 pn Sugar, optional

Salt & pepper

 

MMMMM-----------------------BECHAMEL SAUCE----------------------------

2 tb Olive oil

2 tb Flour

2 c Soy milk

Salt & pepper

1 pn Nutmeg

 

MMMMM------------------------TO ASSEMBLE-----------------------------

Lots of lasagna noodles,

-- preferably green & fresh

1 1/2 c Peas, frozen or fresh*

1 tb Olive oil

Thyme, as needed

 

TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list

& set aside. Heat oil in a large pot until hot, & saute the chopped

& diced vegetables just until the onion has softened. Add the herbs

& continue to saute stirring occasionally for a few minutes longer.

Add the rest of the sauce ingredients & let simmer for 15 minutes,

stir occasionally. Set aside, once coked.

 

BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30

seconds. Remove from the heat & slowly beat in the milk, ensuring

that no lumps form. Return to the heat & cook, stirring over medium

heat, until the sauce has thickened. Season with salt, pepper &

nutmeg. Set aside.

 

TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.

If using fresh pasta, just sprinkle with a few drops of water before

baking.

 

Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan

then top with 1/4 of pasta, let the sheets rise up the sides of the

pan. Top with half the bechamel sauce & half the peas. Add another

layer of pasta, another layer of tomato sauce & top with a third

layer of pasta. Add the remaining bechamel sauce & peas. Top with

the rest of the tomato sauce. Drizzle with olive oil & sprinkle with

thyme.

 

Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.

Serve with home-made garlic bread & a green salad.

 

* If using fresh peas, blanch before adding them to the lasagna

layers.

 

Recipe by Mark Satterly

 

MMMMM

 

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