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Print this Recipe    Ingredients...

cloves of fresh garlic
oregano, all the herbs that go well with tomato, whatever you're into
red wine
salt
vegan gravy
1 big tin of 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 marg (very important for taste) and then throw in
some oregano, mixed herbs and then some red wine and salt...simmer for a while
before throwing in the tomatoes, lentils, mushies and a cup of water or two,
it doesn't matter if it's really juicy, the juice is good for the sheets and
also makes great stock (heaps of leftovers)...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...ummm...you know when you drag the
spoon along the bottom of the saucepan and it leaves a clean line behind it?
that's the consistency you want...usually around 2 cups i think works...(now
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. do not stop stirring.
:). stir some more. you are looking for quite a thick consistency and it
WILL get there.

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 buds.

in a baking dish go 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 and everyone will love you*.

*promise not guaranteed.

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