For a vegan dish you can make your favorite white sauce. The Lentil Filling: Boil 4 oz lentils in water until soft (as a rough guide, cover them and add the same amount of water again). Fry a chopped onion and some garlic in the oil of your choice. Add a finely grated carrot and fry that too for a while. Add a can of chopped tomatoes. Add some (tablespoon or so) of tomato paste. Add some oregano or sweet mixed herbs. Add the lentils *and* the water they were cooked in. Add a spoon of yeast extract. Season with salt and pepper. The TVP Filling: While you are frying the rest of the stuff above put around 2/3 oz of TVP mince in a bowl with plenty of boiling water and some concentrated veg stock (vecon or stock cubes or yeast extract). When the other stuff is ready add the TVP mix instead of the lentils and adjust the seasonings. Put it together: Just like any other lasagne. If you use the no pre-cook pasta make sure that the filling is sloppy so theres plenty of liquid to cook it. Stick it in the oven at gas 4 (electric 350) (fan 160) for about half an hour. The lentil version is particularly nice and freezes well. However it is very dry if you eat it the next day (or out of the freezer) and you will need a wet sauce to go with it. I prefer it dry. Posted to rec.food.recipes by email@example.com (Brenda Romans) on Aug 13, 93.
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 114.2mg||4 %|
|Potassium 264.3mg||7 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.7g|
|Protein 7.3g||10 %|
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Calories per serving: 121
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