Indian Lasagne ala Stina
(non dairy if you wish)


1/2 pound ground turkey.

1 package of jodhpur Lentils (order from: Tasty Bite).

This is heated on medium heat in a pan.


White Sauce

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.