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 t  Oregano

      2 t  Basil

    1/2 t  Salt

    1/2 t  Pepper

    1/2 c  Corn

      2 T  Tomato Puree/Paste

     12    Sheets Spinach lasagna

    1/4 c  Water

      2 T  Flour

    3/4 c  Soya milk

      1    Clove Garlic

    1/4 t  Salt

    1/4 t  Pepper

      3 T  Yeast flakes

    1/4 t  Turmeric

  Steam onions, garlic, chilli and celery in the half cup of water. Add
  stalks of the broccoli, the courgette and the mushrooms and simmer for
  about five minutes. Add the stock, the canned tomatoes, the herbs, salt and
  pepper, the lentils and the broccoli flowerets. Simmer till the lentils are
  tender. Add the corn and the tomato puree. The resulting mixture should be
  fairly sloppy still because it has to go into the oven for 20 minutes.
  In another pan stir the flour into the cold 1/4 cup of water till a paste
  is made. Put on the heat and slowly add the soya milk making sure to avoid
  lumps. Add the crushed clove of garlic, some salt and pepper, the yeast
  flakes and the turmeric. You should end up with a pourable cheeze sauce.
  Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna)
  finishing with a layer of lasagna sheets. Cover with the cheeze sauce and
  stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with
  a salad.
  From: Michael Traub . Fatfree Digest [Volume 11 Issue
  3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

  using MMCONV.