| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 12 |
|
Strips lasagne; to 15 |
| 4 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
cl |
Garlic; crushed |
| 2 1/4 |
oz |
Packet TVP mince |
| 3 |
|
16 oz cans chopped tomatoes |
| 1 |
ts |
Oregano |
|
|
;Salt and pepper to taste |
|
|
;stock or veg water |
| 1 |
c |
Cottage cheese |
| 1 |
c |
Cheddar; grated |
INSTRUCTIONS
Preheat oven 350.
Place lasagne strips in saucepan, cover with water, and boil for a few
minutes until they are starting to soften.
Heat the oil in a large saucepan and saute the onion and garlic. Add the
TVP mince, chopped tomatoes with their juice, oregano, salt and pepper.
Simmer 20-30 mins, adding a little stock or water if necessary to make a
moist sauce. Remove from heat.
Pour a layer of tomato sauce in a deep, large baking dish. Spoon a layer of
cottage cheese over the sauce, then arrange a layer of lasagne over that,
followed by a layer of grated cheddar. Repeat this layering process until
you are about 1 1/2 inches away from the top of the baking dish. Finish
with a layer of tomato sauce topped by a final layer of cheddar cheese.
Bake the lasagne 30 mins, until the cheese is brown and bubbly.
Good source of protein, B group, calcium, iron From Linda McCartney's Home
Cooking Typed by Lisa Greenwood
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