Title: Red lentil lasagna
 Categories: Digest, Oct.
      Yield: 1 Servings
 
      1 lg Onion, sliced finely
      3    Cloves Garlic, minced
      1    Red chili, deseeded
      2    Stalks Celery, chopped
           *very* finely (because my
           Wife hates it)
    1/2 c  Water
      1 lb Broccoli
      1 sm Courgette/Zucchini
    1/2 lb Mushroom
      1 pt Vegetable Stock (Vecon and
           Water)
      1 c  Red lentils
      1 cn Tomatoes
      2 t  Oregano
      2 t  Basil
    1/2 t  Salt
    1/2 t  Pepper
    1/2 c  Corn
      2 T  Tomato Puree/Paste
     12    Sheets Spinach lasagna
    1/4 c  Water
      2 T  Flour
    3/4 c  Soya milk
      1    Clove Garlic
    1/4 t  Salt
    1/4 t  Pepper
      3 T  Yeast flakes
    1/4 t  Turmeric
 
  Steam onions, garlic, chilli and celery in the half cup of water. Add
  stalks of the broccoli, the courgette and the mushrooms and simmer for
  about five minutes. Add the stock, the canned tomatoes, the herbs,
  salt and pepper, the lentils and the broccoli flowerets. Simmer till
  the lentils are tender. Add the corn and the tomato puree. The
  resulting mixture should be fairly sloppy still because it has to go
  into the oven for 20 minutes.
  
  In another pan stir the flour into the cold 1/4 cup of water till a
  paste is made. Put on the heat and slowly add the soya milk making
  sure to avoid lumps. Add the crushed clove of garlic, some salt and
  pepper, the yeast flakes and the turmeric. You should end up with a
  pourable cheeze sauce.
  
  Layer the mixture with the lasagna sheets (I used no-boil spinach
  lasagna) finishing with a layer of lasagna sheets. Cover with the
  cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F)
  for 20 minutes. Eat with a salad.
  
  From: Michael Traub . Fatfree Digest [Volume 11
  Issue 3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.