Date: Thu, 21 May 1998 09:46:51 +1000
From: Robyn Frankland (email@example.com)
I have a fantastic vegan lasagna recipe that I have adapted from a
vege moussaka recipe. I have tried it both with a white cheese sauce and
a tofu sauce and found both are nice. Hope you like it, Jan.
2 cups green/brown lentils
I tin crushed tomatoes
1 tbsp tomato paste
2 cloves garlic
1 packet lasagne sheets (wholemeal is best)
Silken tofu (amount varies depending on size of dish)
1 tsp paprika
Soak and cook lentils. Drain. Add lentils, tomatoes, paste, garlic and
herbs to saucepan and cook 10 minutes until hot.
Layer alternately with lasagne sheets, finishing with lentil mixture on top.
Mash silken tofu in a bowl and add paprika to taste. Spoon over lasagne.
Top with bread crumbs. Bake in oven at 350-400 for about 30 minutes.
My non-veg, high-fat-loving husband had a taste last time I made it and
said he'd even eat it. :)