Recipe number 68858 is

Venice Style Vegan Lasagna



The ingredients are:
MMMMMTOMATO SAUCE 1 each Onion, diced 3 each Garlic cloves, chopped 1 each Carrot, diced 2 tbsp Olive oil 1/2 tsp Fennel seeds, ground 1/2 tsp Basil 1/2 tsp Oregano 1/2 tsp Marjoram 1 tbsp Parsley 3 cup Tomatoes, chopped 2 tbsp Tomato paste 1 pinch Sugar, optional Salt & pepper MMMMMBECHAMEL SAUCE 2 tbsp Olive oil 2 tbsp Flour 2 cup Soy milk Salt & pepper 1 pinch Nutmeg MMMMMTO ASSEMBLE Lots of lasagna noodles, - preferably green & fresh 1 1/2 cup Peas, frozen or fresh* 1 tbsp Olive oil Thyme, as needed

The recipe yield is:
8 servings

Info:
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

Note:
Main Dish; Italian; Pasta; Vegetarian; Mark's



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