Pasta Lasagna: V Vegan 02 by Recipe Cottage

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	V Vegan 02

		Lasagna cloves of fresh garlic oregano, all the herbs that go well with tomato red wine salt vegan gravy 1 big tin crushed tomatoes 3 handfuls (when dry) of cooked lentils, cooked in water, gravy and spices heaps and heaps of mushies lasagna sheets about 4 heaped tablespoons of soy margarine enough plain flour to get a good consistency 1 litre soy milk Sautee garlic in some veg margarine and then add in some oregano, mixed herbs and then some red wine and salt. Simmer for a while before adding in the tomatoes, lentils, mushies and a cup of water or two. Simmer over medium heat and cover. Melt the margarine in a saucepan and add in about 1/2 cup of plain flour at a time until thick, around 2 cups, add the gravy to the lasagne mix, around two tablespoons, and stir it right in. pUt the white sauce back on the hotplate and turn up FULL heat before adding all the soy milk. Keep stirring this sauce. Heat the oven to about 180C. When the sauce is done, take it off the heat. Taste the lasagne mix and add salt or tomato sauce or some sugar or some pepper depending on your taste. In a baking dish, layer lentil mix, sheets, bechamel sauce, lentil mix, sheets, bechamel sauce then generously sprinkle bread crumbs over the top of the whole thing. Bake for around 45-50 minutes, turning the heat way up for the last 5 minutes or so. serve with crusty bread and red wine.