Title: Almost vegan lasagna
 Categories: Main dish, Pasta
      Yield: 8 Servings
 
--------------------------FILLING-------------------------------
      1 c  Green lentils, washed
      2 tb Olive oil
      1 lg Onion, diced
      1 md Carrot, thinly sliced
  1 1/2 c  Mushrooms, sliced
      2 ea Garlic cloves, chopped
      2 c  Tomatoes, diced
      2 tb Tomato paste
      1 tb Parsley
      1 ts Oregano
      1 ts Marjoram
      1 ts Soy sauce
           Salt & pepper to taste

---------------------------PASTA--------------------------------
           Lasagna strips, enough for
           -- 3 layers

-----------------------BECHAMEL SAUCE----------------------------
  3 1/2 c  Water
    1/2 c  Cashews
      1 ts Salt
    1/2 ts White pepper
      1 ea Bay leaf
      1 ds Nutmeg

----------------------------ROUX---------------------------------
    1/4 c  Vegetable oil
    1/2 c  All-purpose flour

--------------------------TOPPING-------------------------------
  1 1/2 c  Mozzarella style soy cheese
           -- OR Italian style almond
           -- cheese (optional)
 
  Rinse lentils & cook for about 25 minutes until soft. Drain,
  reserving the stock.
  
  Heat oil in a large skillet & saute onions for 3 minutes. Add carrots,
  garlic & mushrooms & continue to saute for 10 minutes, stirring
  occasionally to prevent burning. Add cooked lentils, tomatoes, tomato
  paste, herbs & soy sauce.  Add a little of the reserved stock if
  mixture is too dry.  Cover & cook for 20 minutes to ensure that the
  flavours are well blended.
  
  Meanwhile cook enough lasagna strips to make 3 layers. Cook only till
  al dente.
  
  BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in
  the blender & blend till smooth. Make the roux by heating the oil in
  a pot & stirring in the flour when hot. Slowly add the cashew milk,
  add the bay leaf & bring to a gentle boil, stirring constantly. When
  boiling, reduce heat to very low & simmer for about 1 minute or until
  the sauce starts to thicken.  Set aside.  Remove bay leaf before
  using.
  
  Oil a casserole dish.  Put a layer of lasagna in the bottom & layer
  with the lentil mixture followed by the bechamel sauce. Repeat,
  ending with a layer of bechamel. Top with shredded soy cheese if
  desired. Bake at 350F for 35 minutes.  Let stand for 10 minutes
  before serving.