Red Lentil Lasagna

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, [email protected]

using MMCONV.