A vegetarian cliché

GREEN LENTIL LASAGNE

* For the Bechamel sauce:

....Do I really have to insult your intelligence by telling you how to make a
Bechamel? Oh, OK then.

Roux method: Infuse milk with a bayleaf and a little grated, fresh nutmeg.
Add scalded milk slowly to a butter/flour roux, over a medium heat, stirring
constantly.

Balloon whisk method:
Milk, butter, flour, bayleaf, nutmeg in a pan. Bring to boil, beating like
buggery.

Salt and pepper to taste.

Note: Nutmeg must be freshly grated or there's no point. Don't over do it.

* For the so-called "meat" mixture:

Green lentils. Cook until soft, but not mushy. Drain. Reserve liquid.
Small onion, thinly shredded. Garlic, crushed. Mushrooms, sliced. Sauté
gently in a little butter or olive oil. When soft, add lentils. If too dry,
a little of the reserved liquid.
Flavour with ground coriander, salt, plenty of black pepper.

Lentils-lasgne-Bechamel-lasagne-lentils-lasagne-Bechamel-grated cheese.
Bake. Serve.

P.S. There has been a suggestion of putting these recipes on the Internet.
Any creative suggestions for a) a site name, b) a nom de plume?

For a, I thought "Not Just a Load of Old Goats Cheese."

Another fine mess from Flaming Pie....

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