A success! The hummus / tofu topping makes a good alternative to white sauce, and the lentils bulk out the mushrooms without taking over. We had it with a nutty green salad.
Whole wheat lasagna sheets, pre-soaked if needed
1 medium onion
4 cloves garlic
1 cup red lentils
2 tins chopped tomatoes
1 tsp oregano
2 bay leaves
1/2 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
OR replace the above with 1 tablespoon mixed herbs
2 tablespoons tomato puree
1 pack tofu, drained and pressed
250g pack hummus
1/2 cup nutritional yeast
1/4 cup fresh basil
To make the sauce, saute the onion and garlic in a tablespoonful of water for a few minutes. Chop and add the mushrooms and cook down. Rinse the lentils and add them, followed by the chopped tomatoes, herbs and tomato puree, and simmer for 20 minutes.
Blend the tofu, hummus, nutritional yeast and basil with enough water to form a thick sauce.
In a lasagna dish place a third of the mushroom lentil sauce, then a quarter of the tofu sauce, then a layer of lasagna sheets. Repeat with the next third of the mushroom lentil sauce, again with a quarter of the tofu sauce and a layer of lasagna sheets. Put the final third of the mushroom lentil sauce on, then a layer of lasagna sheets, and then pour the rest of the tofu sauce over the top. Bake for 40 minutes at 180C.