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1
Rinse lentils & cook for about 25 min till soft.
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2
Drain, reserving the stock.
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3
Heat oil in a large skillet & saute/fry onions for 3 min.
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4
Add in carrots, garlic & mushrooms & continue to saute/fry for 10 min, stirring occasionally to prevent burning.
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5
Add in cooked lentils, tomatoes, tomato paste, herbs & soy sauce.
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6
Add in a little of the reserved stock if mix is too dry.
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7
Cover & cook for 20 min to ensure which the flavours are well blended.
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8
Meanwhile cook sufficient lasagna strips to make 3 layers.
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9
Cook only until al dente.
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10
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth.
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11
Make the roux by heating the oil in a pot & stirring in the flour when warm.
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12
Slowly add in the cashew lowfat milk, add in the bay leaf & bring to a gentle boil, stirring constantly.
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13
When boiling, reduce heat to very low & simmer for about 1 minute or possibly till the sauce starts to thicken.
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14
Set aside.
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15
Oil a casserole dish.
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16
Put a layer of lasagna in the bottom & layer with the lentil mix followed by the bechamel sauce.
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17
Repeat, ending with a layer of bechamel.
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18
Top with shredded soy cheese if you like.
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19
Bake at 350F for 35 min.
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20
Let stand for 10 min before serving.
