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Deep, Rich, Fool'em Lasagne




Source of Recipe


Sawyer
Preheat oven to 350 F
Boil lasagne noodles, and while they are boiling, stir together in a saucepan over medium heat:

Sauce:
1 large can diced tomatoes (or several blanched, peeled, diced fresh Roma tomatoes)
1 small can tomato paste
1/4 cup sugar
2 or 3 fresh minced cloves garlic, or equivalent
1 or 2 Tbsp. onion powder or onion flakes
1/2 cup nutritional yeast flakes (for a boost of B vitamins and minerals as well as a rounder, fuller flavor)
3 Tbsp. minced or dried basil
2 Tbsp. oregano
1 tsp. rosemary
2 Tbsp. extra-virgin olive oil
salt to taste, or soy sauce or miso for a richer, more meatlike taste water to semi-soupy consistency

TVP (between 1/2 cup and 1 cup)
generous amount of Parmesan, Romano, or Soy-based grated cheese
Sliced olives or mushrooms (optional)
lowfat cottage cheese, ricotta, or soy cheese

Directions
Bring sauce ingredients to a simmer.
Add dried TVP (Texturized Vegetable Protein) , between 1/2 cup and 1 cup according to desired level of meaty texture, stir and allow to simmer a few more minutes, until TVP has absorbed liquid and cooked soft.

Add generous amount of Parmesan, Romano, or Soy-based grated cheese, it gives a great flavor.
Add sliced olives or mushrooms if desired. Then remove from heat, and build lasagne thus:
Lay noodles flat lengthwise in oblong glass baking dish (9X13X2 is a good one), overlapping edges, to cover bottom of pan. Spread thin layer of tomato-TVP sauce over noodles to cover. Spread over that, either a thin layer of lowfat cottage cheese, ricotta, or soy cheese. Shake grated cheese or soycheese over that. Start again with noodles, and continue until pan is full or you run out of noodles and sauce, whichever comes first. End with a generous layer of sauce. Bake until bubbly, THEN cover top with layer of
shredded mozzarella or soy mozzarella, and pop in oven until cheese melts.
Allow to sit cooling 10 minutes before cutting. Half makes a dinner, the other half can go in the freezer for a busy day!

Notes
This lasagne is relatively low in fat and totally meatless, but gets raves from meat-loving friends!