Ingredients

• 1/2 cup yellow lentils

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• a generous pinch of asafetida (not too much, can become bitter if over used)

• 1/2 tsp  garam masala

• 1/2 tsp cayenne powder

• 1/2 tsp coriander powder

• 1/2 tsp turmeric

• 1/2 tsp salt

• 2 tsp oil

• 3 cloves of garlic, minced

• 1 Tbsp ginger minced

• 1/4 cup peas, frozen or fresh

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Dough

• 1/2 cup whole wheat flour

• 1/4 cup unbleached white flour

• 1 Tablespoon semolina

• 1 Tablespoon cornstarch

• 1/2 tsp salt

• a generous pinch of baking soda

• a generous dash of black pepper

• 1/4 tsp cumin seeds

• 2 tsp sunflower oil

• 1/4 cup + 1 Tbsp water

 

Instructions

Making the lasagna

1. Set an 10/11-inch skillet over medium heat. Pour the olive oil in. Add the onions and brown.

2. Add the lentils, walnuts, garlic, chili flakes, mixed herbs, oregano, Balsamic vinegar and salt, and pepper. Stir and cook until garlic is fragrant, about 30 seconds.

3. In a food processer, pulse the onions, lentil and walnut mixture two or three times.

4. Add back to the skillet.

5. Add the  carrot to the skillet. Saute about 5 minutes.

6. Add nutritional yeast.

7. Pour the tomato sauce in and stir. Bring the sauce and vegetables up to a simmer.

8. Add in non-dairy milk and extra water.

9. Nestle the broken lasagna noodles into the sauce mixture in the skillet. Try to submerge them in sauce by pushing them around. Cover the skillet and gently simmer until the lasagna noodles are just-tender, about 15-17 minutes. (Note: Add ¼ cup more water if needed if the mixture seems to be drying out too fast.)

10. Stir the vegetables and noodles, just to check that all the noodles softened up.  Add the spinach, stir in. Place the lid on top and cook the lasagna for another 10 minutes.

11. Serve the lasagna hot with a drizzle of olive oil or pine nuts if you like.

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Make the Filling:

 

1. Wash the mung dal. Soak the Mung Dal in hot water for an hour. (heat up 1 cup water to a good hot state. Add to the bowl with the washed mung dal and let sit for an hour).

2. In a pan, dry roast the fennel seeds and coriander seeds on medium heat for 2 minutes.

3. Cool and blend with the garam masala, cayenne, coriander powder, turmeric, salt and asafetida into a coarse mixture.

4. In a pan, add oil and heat on medium heat. Add the garlic and ginger and cook for 2 minutes or until garlic is golden.

5. Add the ground spices and cook for half a minute.

6. Drain and add the mung dal and mix well. Reduce heat to low-medium.

7. Add 2 Tbsp water, mix, cover and cook for 6 minutes.

8. Add in the peas, mix in, cover and cook for another 4 minutes or until tender to preference.

9. Add a splash of water and cook longer if needed.

10. Taste and adjust salt and spice.

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Make the Dough:

 

1. In a bowl, add the flours, starch, semolina, salt, baking soda,  cumin seeds and black pepper and whisk well. Add the oil and mix to form crumbs. Add 1/4 cup water and knead. Add more water if needed, and knead into a smooth dough (not too soft, not too stiff).

2. Let the dough sit covered by a towel for 10 minutes.

3. Make small balls and roll it out to 5 to 6 inch rounds. Cut the round into half circles.

4. Take one half circle, fold and make a cone. Apply water on the edges to join. Fill the cone with 1-2 Tbsp of the filling. Seal the bottom using water. 

5. Keep the samosas covered until all are ready to bake.

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Baking:

Pre-heat the oven to 400 degrees F. Brush a little oil on the samosas. Bake for 20-25 minutes.

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Serving:

Serve with cilantro chutney and date tamarind chutney.​​​