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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Main Dish Beans Pasta Vegetables Oven Vegetarian Lasagna Food Processor Blender Stove Top Dietary Comfort Food Soy Tofu Pasta Rice And Grains Taste Mood Equipment Small Appliance Number Of Servings Presentation Served Hot 4 Hours Or Less

Chef Flower's Lasagna Lasagne

You can use textured vegetable protein (tvp) or beef for this lasagna. My italian neighbour has given me this recipe except she used beef. i changed it using tvp (textured vegetable protein) vege mince as i don't eat red meat. i often cook this and even die-hard meat eaters enjoy it.

Steps

Preheat the oven to 180 oc.
Prepared the vege mince as instructed on packed.
I buy the sanitarium tvp vege-mince from the supermarket in the health food section.
Leave aside mince until needed.
In a food-processor process the garlic & onion then remove into a separate small bowl.
Process carrots remove into a separate small bowl then process celery.
To prepare the sauce , heat a large saucepan over medium heat.
Add olive oil.
Once its warm.
Add garlic and onion , mix ingredients , cook for about 3 minutes or until soft.
Add oregano and black pepper , mix ingredients.
Add carrots and celery sticks , mix ingredients , cook for about 2 minutes or until soft.
Add mushroom pieces.
Mix ingredients , cook for about 2 minutes.
Add mince , mix ingredients , cook for about 5 minutes.
Add diced tomatoes , tomatoes paste , mix ingredients.
Add water if mixture is to dry , cook for about 25 minutes , stir occasionally.
To put the lasagne together: in a square oven proof dish.
Sp.

Ingredients

textured vegetable protein, olive oil, lasagna sheets, mozzarella cheese, garlic clove, brown onion, oregano, ground black pepper, carrots, celery ribs, mushrooms, diced tomatoes, tomato paste, water