Lentil Lasagna
| Yield: | 1 Servings |
| Categories: | Main Dishes, Pasta |
| 1 | lg | Onion; thinly sliced |
| 3 | Cloves garlic; minced | |
| 1 | Whole red chili pepper; deseeded | |
| 2 | Stalks celery; chopped fine | |
| 1/2 | c | Water |
| 1 | lb | Broccoli |
| 1 | sm | Zucchini |
| 1/2 | lb | Mushrooms |
| 1 | pt | Vegetable stock; (Vecon and water) |
| 1 | c | Red lentils |
| 1 | cn | Tomatoes |
| 2 | ts | Oregano |
| 2 | ts | Basil |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Corn |
| 2 | tb | Tomato puree |
| 12 | Sheets spinach lasagna noodles | |
| 1/4 | c | Water |
| 2 | tb | Flour |
| 1/2 | c | Soy milk |
| 1 | Clove garlic | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | tb | Nutritional yeast |
| 1/4 | ts | Turmeric |
Advertisement