Side Pannel
Venice Style Vegan Lasagna
Venice Style Vegan Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pasta, Italian, Vegetarian
Ingredients List
- --------------------------------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
Directions
THE OTHER 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.
THE OTHER 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 with the other sauce & half the peas. Add another layer of
pasta, another layer of tomato sauce & top with a third layer of pasta. Add
the remaining the other 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 45 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.
Compliments of:
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.
THE OTHER 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 with the other sauce & half the peas. Add another layer of
pasta, another layer of tomato sauce & top with a third layer of pasta. Add
the remaining the other 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 45 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.
Compliments of:
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