ONE POT LASAGNE

SERVES 2 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 669

  P: 55g

  C: 87g

  F: 11g

INGREDIENTS

• 2 tbsp olive oil

• 1/2 red onion, diced

• 4 cloves garlic, crushed

• 3 tsp Italian dried herbs

• 1 zucchini, grated

• 1 carrot, grated

• 150g pumpkin, cubed

• 1½ cups TVP

• 1½ cups passata

• 400g tinned tomatoes

• 6 large lasagne sheets

• 1/3 cup nutritional yeast

• 4 cups water

• Fresh basil and S & P to top

METHOD

1. In a large bowl, start by placing the TVP in 1½ cups of boiling water to rehydrate it, and set to the side until all the moisture is absorbed.

2. In a large saucepan, sauté the onion and garlic in olive oil for a few minutes until fragrant and translucent.

3. Add in the Italian herbs, zucchini, carrot, pumpkin, and a little water and allow it to cook down for 5 minutes until slightly softened (adding water to make sure it doesn’t stick to the pan).

4. Next, add in the rehydrated TVP, passata, tin tomatoes, nutritional yeast, and water.

5. Break in the lasagne sheets and stir to incorporate.

6. Allow this to cook for 15-20 minutes, stirring frequently to prevent it from sticking.

7. Once the pasta and vegetables are cooked and the liquid has reduced, turn off the heat.

8. Serve with fresh basil and salt and pepper to taste - enjoy!