1/2 pound ground turkey.
1 package of jodhpur Lentils (order from: Tasty Bite).
This is heated on medium heat in a pan.
Heated on low heat to not burn the sauce mix.
1 1/2 spoons Margarine or any type of soy butter.
Wheat until it absorbs all the margarine.
2 or 2 1/2 teaspoons of A Taste of Thai Yellow Curry Base.
1/2 teaspoon of Nutmeg.
Water until the sauce is yogurt like or a little thinner.
In a pot, boil about 9-12 lasagna plates until tender.
When the meat in done and has simmered in the lentil sauce for at least 15 min to absorb the spices, take out a pan big enough to hold all the above plus some cheese.
First layer: use half of the meat sauce.
Second layer: 3-4 lasagna plates depending on how wide your pan is. They should cover the whole pan without overlapping.
Third layer: the white sauce and some soy cheese or regular depending on what you want. Mozzarella flavor and parmesan flavor both about 1/4 of a cup.
Fourth layer: 3-4 lasagna plates.
Fifth layer: is the rest of the meat sauce.
Sixth layer: 3-4 lasagna plates.
Seventh layer: Mozzarella and parmesan flavored soy cheese. Both about half a coup.
Microwave on high for 10 min. (800Watt oven) or until you see the cheese has melted and the sauce has started to bubble.
I use a pyrex pan so I can see all the layers and therefore see when the bubbles start.
Voila, it is ready to eat.