Meaty Lasagne

Difficulty: Medium

Serves Four

I’ve never really been a lasagne person, but occasionally I’ll taste one that blows my mind. This is one of those times and I’m quite proud that it’s my own recipe that has impressed me! This recipe makes a double layered lasagne but if you’re one of those all out, zany “I like a tower of lasagne” types, just double the recipe and she’ll be apples.

Ingredients

• 2 1/2 cups TVP
• 3 beef style stock cubes, I use Massel
• 1 tablespoon minced garlic
• 1 small red onion, finely chopped
• 2/3 to 1 large jar of tomato pasta sauce
• 1/3 cup Nuttelex
• 1/4 cup plain flour
• 1/2 cup soy milk
• 3 large sheets of instant lasagne
• Salt and pepper to taste
• Handful of pine nuts

Method

1. Preheat oven to 180°C
2. Prepare the TVP as per packaging and crumble in the stock cubes, mix well.
3. In a large frypan, fry the onion and garlic until onion starts to turn translucent.
4. Add the TVP mixture and combine well, keep stirring over the heat for about 3 minutes.
5. Throw in the pasta sauce, you should base how much you used on your personal preference.
6. Set the TVP mixture aside and melt the Nuttelex in the microwave.
7. With a fork, whisk in the flour and microwave for a further 1 minute.
8. Whisk in the soy milk until the sauce is creamy.
9. Add salt and pepper to taste (add some garlic too if you’d like)
10. In a greased 8×8 oven-proof dish, add a layer of the TVP mixture to the bottom followed by 1 1/2 of the lasagne sheets. Chuck a layer of white sauce, then more TVP, then lasagne, then TVP and finish it off with a nice thick layer of white sauce.
11. Sprinkle with pine nuts and bake for about 20 minutes.