Red Lentil Lasagna
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 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 | ts | Oregano |
| 2 | ts | Basil |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Corn |
| 2 | tb | Tomato Puree/Paste |
| 12 | Sheets Spinach lasagna | |
| 1/4 | c | Water |
| 2 | tb | Flour |
| 3/4 | c | Soya milk |
| 1 | Clove Garlic | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | tb | Yeast flakes |
| 1/4 | ts | Turmeric |
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