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Print this Recipe    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.

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