12 lasagna noodles
2 (15 ounce) cans red lentils, drained
2 red bell peppers, chopped
1 onion, chopped
oil, as needed
4 cups tomato pasta sauce (I use Prego)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
salt and pepper, to taste
3 tablespoons vegan butter (I use Becel vegan or Earth Balance)
2 tablespoons flour, plus more as needed
2 cups nondairy milk (I always use Silk soymilk), divided
1. Preheat oven to 325 degrees F. Cook lasagna noodles according to package directions. Some need to be boiled and some don't. Boil lentils with water in a medium sized pot for 30 minutes.
2. While lentils are cooking, fry the onion and red pepper until onion becomes translucent (approx 6-8 minutes). Drain and rinse the lentils when done, then add them to the pan with the veggies.
3. Add the tomato sauce and spices, then cook the mixture for a few minutes. Put a thin layer of tomato sauce on your lasagna baking pan (approximately 9 x13"). To assemble your lasagna, put a layer of noodles, a layer of the lentil mixture, a layer of noodles, a layer of the lentil muxture, then top with a layer of noodles.
4. Next, prepare the white sauce for the topping. In a small sauce pan, melt vegan butter. When it is melted, remove from heat and add flour, and mix well. Add flour as needed until you get a thick creamy sauce. Add 1 cup milk, stir well, and heat on medium-high heat. Constantly stir.
5. When the sauce starts to thicken, add the second cup of milk. Keep stirring until the saucer starts to thicken, then reduce heat and let sit for 2-3 minutes, stirring occasionally. When the sauce is a think alfredo like texture, pour over the top of the lasagna. Bake for about 1 hour. Be careful not to burn, or let the top get brown.
I sprinkle on parsley before serving for visual effect. Mushrooms go well in this dish as well.
Source of recipe: I wrote this recipe.