Ingredients

Lasagne filling:

• 1 cup Vitaburger (textured vegetable protein)
• 2 zucchini, diced
• 1 large carrot, diced
• 1 onion, diced
• 1 small green capsicum and 1 small red capsicum, diced
• 8 mushrooms, diced
• 575 g jar tomato-based pasta sauce
• 375 ml MAGGI All Natural Vegetable Liquid Stock
• 5 tablespoons tomato paste
• 1 tablespoon tomato sauce
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1-2 teaspoons dried mixed herbs
• black pepper, to taste

Cheese sauce:

• 375 g low-fat ricotta cheese
• 375 ml low-fat milk
• 2 tablespoons grated Parmesan cheese, plus 2 extra tablespoons
• 1 tablespoon cornflour
• olive or canola oil spray
• 375 g packet fresh lasagne sheets

Method

1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine all filling ingredients, then set aside.
3. To make cheese sauce, combine ricotta, milk (set aside 1 tablespoon) and 2 tablespoons parmesan in a microwave-safe bowl.
4. Heat on HIGH for 4 minutes.
5. In a small bowl, stir reserved milk and cornflour until smooth.
6. Stir cornflour into cheese mixture and heat for 30 seconds on HIGH.
7. Stir well and set aside. Spray a large lasagne dish with oil.
8. Start layers: first the pasta (trimmed to fit), then the filling.
9. Repeat layers until all sheets are used, finishing with a pasta layer.
10. Pour cheese sauce over the top and sprinkle with the extra cheese.
11. Bake for 1 hour until top is golden brown.
12. Serve with salad and crusty bread.
13. Garnish with chervil, if desired.