Lentil Lasagna

A lentil and vegetable lasagna topped with a cream sauce makes for a delicious vegetarian main meal.

Serves:  6

Prep Time: 35 min

Cooking Time: 35-40 min

Total: 80 min

Ingredients

1 1/2 cup dry brown lentils, rinsed and checked for stones
1 large onion, diced
2-3 cloves garlic, pressed
1 tbsp. oil
2 carrots, chopped into small pieces
5 cups water
2-3 tbsp. tomato paste
1-2 tsp. basil
1-2 tsp. oregano
dash of cayenne pepper
salt and pepper
1/2 butternut squash, peeled and thinly sliced in rounds
uncooked lasagna noodles, whole wheat or gluten-free


Bechamel Sauce (Cheese Sauce)
3 tbsp. butter or margarine
3 tbsp. flour or substitute
1 tsp. mustard powder
1 1/2 cup milk or substitute
1 cup grated cheese or 2-3 tbsp. nutritional yeast flakes

Directions

1. In a large pot, heat oil and saute onions, garlic and carrots for about 4 minutes.
2. Add dry lentils, tomato paste and water.  Stir and cover.  Bring to boil and then simmer for 3o minutes, or until lentils are cooked and mixture is slightly watery.  Add more water if necessary.  Season with herbs and spices to taste.
3. While lentils are cooking, make cream sauce by melting butter or margarine in a sauce pan.  Add flour and mustard powder and mix to form a thick paste.  Allow to cook for 1-2 minutes, without burning. Add milk and stir continuously on low heat until sauce becomes thick, about 10-15 min.  Add grated cheese or nutritional yeast, salt and pepper.  Stir and taste, adjust if necessary.
4. In a deep casserole dish, add about 1/4 cup water to the bottom, helping the first layer of lasagna noodles cook.
5. Make layers in the following order: lasagna noodles, half the lentil mixture, butternut slices, half the cheese sauce.  Repeat.
6. Cover with foil and bake for 45-40 minutes in a preheated oven at 350 F, testing to see when butternut and lasagna noodles are soft.
7. Let stand for 5 minutes and serve with green salad.