I discovered Sanitarium TVP Vege-Mince in the supermarket a while ago and whipped up this lasagna that is better than anything I tasted when I was omnivorous.
250g box instant lasagna sheets or 400g pack of fresh lasagna
250g vege mince
1 large onion
2 cloves garlic
1 tbsp olive oil
8-10 medium button mushrooms
1 large eggplant (aka aubergine)
2 medium zucchini (aka courgette)
1 large carrot
1 large red capsicum (bell pepper)
1 cup vegetable stock (1/2 cup if using fresh lasagna)
2 x 440g cans tomatoes – crushed, chopped or whole
3 tbsp tomato paste
2 tbsp wholemeal flour
2 tbsp butter or butter substitute
2 cups milk
125g grated cheese – mozzarella, tasty or whatever is handy.
30g grated parmesan cheese.
Dice the onion and toss it into a very large saucepan or pot with the olive oil. Cook over low heat until barely transparent, usually about 3 minutes. While the onion is cooking, put the carrots through a food processor or grater. When the onions are ready, add the carrot and cook for a further 3 minutes. While the carrot and onion are cooking, grate the mushrooms, zucchini, eggplant and red pepper. Add them, as well as the vegetable stock, tomato paste and tomatoes, to the saucepan, stir and simmer for 25 minutes.
Melt the butter in a medium to large saucepan, add the flour and cook over low heat for 3 minutes, stirring regularly. Add the milk and stir until the sauce thickens. Add the cheese and stir thoroughly. Remove from heat.
Preheat the oven to 180C/350F.
Use a little olive oil to grease the bottom of a high-sided heavy baking tray and place a layer of lasagne sheets, followed by a thin layer of vegetable sauce, followed by a drizzle of bechamel sauce. Repeat once or twice depending on how much sauce, but finish with a layer of lasagne sheets topped with the last of the bechamel sauce and some grated parmesan.
Cook in the oven for 30 minutes.
Let me know how you go with it.