Vegetarian Lasagna - 1 half pan(9 servings)(9 x 13)

13 – 14 uncooked lasagna noodles

1 ½ - 2 x 750 ml. cans Pasta Sauce

1 cup dry Textured Vegetable Protein(TVP)                     

2 cups hot water

2 Tablespoons Oil

4 teaspoons vegetarian beef seasoning

2 teaspoons Italian Seasoning

1 onion, chopped

2 teaspoons Soy Sauce

3 Tbsps. Oil for frying

1 cup 2% cottage cheese

1 cup Medium-firm Tofu(1/2 a 454 gm. container)

2 teaspoons vegetarian chicken soup base

2 cups grated mozzarella cheese

Mix together in a microwaveable bowl,  TVP, 2 cups water, 2 Tablespoons Oil, and 4 teaspoons Veg. beef seasoning. Heat in microwave for 2 – 4 minutes until nice and soft.

In a frying pan, sautee chopped onion until tender, then stir in TVP mixture. Add 1 to 2 teaspoons Soy Sauce and Italian Seasoning. Cook until most of liquid is cooked off, but TVP is still moist.

Mash Tofu.  Add 2 teaspoons Vegetarian chicken soup base, and blend well with cottage cheese.

Assemble Lasagna as follows: Thin layer of sauce, 1 layer of noodles, another thin layer of sauce, another layer of noodles. *Another layer of sauce, ½ of the TVP mixture, ½ of the cottage cheese and tofu mixture, ¼ of the grated cheese, another thin layer of sauce. Add the next layer of noodles.** Repeat from * to **. Put a final layer of sauce on the noodles. Cover and bake in 350 degree oven for 30 mins. Remove from oven. Sprinkle remaining grated cheese evenly across the top. Return to oven and bake uncovered for thirty minutes. Remove from oven and allow to set for a few minutes. Divide into portions, serve with vegetable, Garlic Bread and Salad

Recipe for 3 inch full size restaurant pan - Serves 18

26 - 30 uncooked lasagna noodles

3 ½ - 4 x 750 ml. cans Pasta Sauce

2 cup dry Textured Vegetable Protein(TVP)                     

4 cups hot water

4 Tablespoons Oil

8 teaspoons vegetarian beef seasoning

4 teaspoons Italian Seasoning

2 onions, chopped

4 teaspoons Soy Sauce

6 Tablespoons Oil for frying

2 cup 2% cottage cheese

2 cup Medium-firm Tofu(1 x 454 gm. container)

4 teaspoons vegetarian chicken soup base

4 cups grated mozzarella cheese

Instructions

Mix together in a microwaveable bowl,  TVP, 4 cups water, 4 Tablespoons Oil, and 8 teaspoons Veg. beef seasoning. Heat in Naboo for 5 - 10 minutes until nice and soft.

In a 3 inch steamer pan, sautee chopped onion until until tender, then stir in TVP mixture. Add 2 to 4 teaspoons Soy Sauce and Italian Seasoning. Cook until most of liquid is cooked off, but TVP is still moist.

Mash Tofu.  Add 4 teaspoons Vegetarian chicken soup base, and blend well with cottage cheese.

Assemble Lasagna as follows: Thin layer of sauce, 1 layer of noodles, another thin layer of sauce, another layer of noodles. *Another layer of sauce, ½ of the TVP mixture, ½ of the cottage cheese and tofu mixture, ¼ of the grated cheese, another thin layer of sauce. Add the next layer of noodles.** Repeat from * to **. Put a final layer of sauce on the noodles. Cover and bake in 350 degree oven for 30 mins. Remove from oven. Sprinkle remaining grated cheese evenly across the top. Return to oven and bake uncovered for thirty minutes. Remove from oven and allow to set for a few minutes. Divide into portions, serve with vegetable, Garlic Bread and Salad