Venice style vegan lasagna
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Venice style vegan lasagna
  Vegan    Lasagna    Italian    Pasta    Vegetarian  
Last updated 6/12/2012 1:02:46 AM. Recipe ID 26403. Report a problem with this recipe.
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      Title: Venice style vegan lasagna
 Categories: Main dish, Italian, Pasta, Vegetarian, Mark's
      Yield: 8 Servings
 
MMMMM------------------------TOMATO SAUCE-----------------------------
      1 ea Onion, diced
      3 ea Garlic cloves, chopped
      1 ea Carrot, diced
      2 tb Olive oil
    1/2 ts Fennel seeds, ground
    1/2 ts Basil
    1/2 ts Oregano
    1/2 ts Marjoram
      1 tb Parsley
      3 c  Tomatoes, chopped
      2 tb Tomato paste
      1 pn Sugar, optional
           Salt & pepper

MMMMM-----------------------BECHAMEL SAUCE----------------------------
      2 tb Olive oil
      2 tb Flour
      2 c  Soy milk
           Salt & pepper
      1 pn Nutmeg

MMMMM------------------------TO ASSEMBLE-----------------------------
           Lots of lasagna noodles,
           -- preferably green & fresh
  1 1/2 c  Peas, frozen or fresh*
      1 tb Olive oil
           Thyme, as needed
 
  TOMATO SAUCE:  Prepare vegetables as indicated in the ingredient list
  & set aside.  Heat oil in a large pot until hot, & saute the chopped
  & diced vegetables just until the onion has softened.  Add the herbs
  & continue to saute stirring occasionally for a few minutes longer.
  Add the rest of the sauce ingredients & let simmer for 15 minutes,
  stir occasionally. Set aside, once coked.
  
  BECHAMEL SAUCE:  Heat oil, stir in the flour & cook for about 30
  seconds. Remove from the heat & slowly beat in the milk, ensuring
  that no lumps form.  Return to the heat & cook, stirring over medium
  heat, until the sauce has thickened.  Season with salt, pepper &
  nutmeg. Set aside.
  
  TO ASSEMBLE:  If using dried pasta, it is advisable to cook it first.
  If using fresh pasta, just sprinkle with a few drops of water before
  baking.
  
  Ladle several spoonfuls of tomato sauce in the bottom of a lasagna
  pan then top with 1/4 of pasta, let the sheets rise up the sides of
  the pan. Top with half the bechamel sauce & half the peas.  Add
  another layer of pasta, another layer of tomato sauce & top with a
  third layer of pasta. Add the remaining bechamel sauce & peas.  Top
  with the rest of the tomato sauce. Drizzle with olive oil & sprinkle
  with thyme.
  
  Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
  Serve with home-made garlic bread & a green salad.
  
  * If using fresh peas, blanch before adding them to the lasagna
  layers.
  
  




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Recipe ID 26403 (Apr 03, 2005)

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