12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP mince
3 ea 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
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