Made with lentil-mushroom bolognese. Just perfect!
In a large pot, medium heat, add olive oil, onions, carrots, rosemary, bay leaves, cloves and garlic. Cook for 5 minutes, or until softened, stirring occasionally.
If desired, add wine.
Add vegetable stock and sliced mushrooms. Let it cook for 5 minutes.
Add lentils, 3 cups of tomato sauce, dried basil and dried oregano.
Let it cook, stirring ocassionally. If it looks dry, and it probably will, add 1/2 cup more tomato sauce (I do this a couple of times).
Cook for ca. 45-60 minutes, until lentils are done.
Taste & add salt and pepper if desired.
Remove rosemary and bay leaves. Add fresh chopped parsley. Set aside.
Preheat the oven at 180C/350F
In a pot, medium heat, combine butter and olive oil.
Slowly add flour, stirring to avoid lumps - works best with a whisk.
You'll get a thick, dough like, mass.
Add ground nutmeg, salt, pepper and grated cheese.
Slowly add soy milk, stirring the whole time to avoid lumps.
Stirring, cook it until it boils & reaches hot pudding like consistency. Set aside.
In a 12x9inch (35x25cm) casserole dish, spread a layer of bechamel sauce.
Over the bechamel sauce, spread a layer of lasagna sheets.
Add a layer of bolognese sauce.
Then a layer of bechamel sauce.
Then again lasagna, bolognese, bechamel - till it's empty. Last layer should be bechamel sauce.
Bake for 30-35mins, take the dish out. Sprinkle the lasagna with grated cheese and put back in the oven.
Bake for another 15mins.
Let lasagna rest for 15-20 minutes before serving.