*  Exported from  MasterCook  *

                        Venice Style Vegan Lasagna

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Italian
                Pasta                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----tomato sauce-----
   1                    Onion, diced
   3                    Garlic cloves, chopped
   1                    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
                        -----bechamel sauce-----
   2       tb           Olive oil
   2       tb           Flour
   2       c            Soy milk
                        Salt & pepper
   1       pn           Nutmeg
                        -----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.
  
    Recipe by Mark Satterly
 


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