|Olive oil||4 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tvp mince||2 1⁄4 Ounce (Half Of A 4 1/2 Ounce Packet)|
|Canned chopped tomatoes||48 Ounce (3 Cans Of 16 Ounce Each)|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Vegetable stock/Water||1 Teaspoon (Leveled)|
|Cottage cheese||1 Cup (16 tbs)|
|Cheddar cheese||1 Cup (16 tbs), grated|
Pre-heat the oven to 350°F.
Place the lasagna strips in a saucepan, cover with water and boil for a few minutes until they are just starting to soften (most brands advise you to do this, but check the instructions on the packet).
Heat the oil in a large saucepan and saute the onion and garlic.
Then add the TVP mince, chopped tomatoes with their juice, oregano, salt and pepper.
Simmer for 20-30 minutes, adding a little stock or water if necessary to make a moist sauce.
Remove from the heat.
Pour a layer of tomato sauce into a large, deep baking dish.
Spoon a layer of cottage cheese over the sauce, then arrange a layer of lasagna over that, followed by a layer of grated Cheddar.
Repeat this layering process until you're about 1 1/2 inches away from the top of the baking dish.
Finish with a layer of tomato sauce topped by a final layer of Cheddar cheese.
Bake the lasagna for 30 minutes, until the cheese is brown and bubbly.