TVP Lasagna

• 2 Tbsp oil
• 1 onion, finely chopped
• 5 cloves garlic, minced or pressed (see note)
• 2 can (28 oz) tomato puree
• 2 tomatoes, cored and diced (or 1 can tomato sauce/tomatoes)
• 2 cups TVP (granules or flakes)
• 2 cups boiling water with soy sauce/spices/bouillon
• spices ( 2 Tbsp each: oregano, basil, Italian Seasoning, etc)
• salt & pepper
• 1 package lasagna noodles
• 2 -3 cups ricotta cheese
• 1 egg, beaten
• 2 cups finely chooped mustard greens, spinach, or Swiss chard
• 2 Tbsp minced fresh parsley
• 3 cups mozzarella cheese

Heat oil in saucepan and add the onion and garlic. Cook 5-7 minutes. Add tomato puree, tomatoes, pink beans and seasonings and cook for 30 minutes, stirring occasionally.

Add boiling water with flavors to TVP. Let stand 10 minutes.

Combine ricotta cheese, egg, greens and parsley.

To prepare lasagna: (note: I use the 'no precook of noodles' method). Layer it how you want. My suggestion:

• spread a bit of sauce in the bottom of a 9 by 13 inch pan.
• Cover with noodles, one layer.
• put the TVP layer on top of noodles
• put the ricotta mixture over the noodles
• put 1/2 sauce over this mixture
• put 1/2 the mozzarella over this
• add another layer of noodles
• put remaining sauce over this
• put remaining mozzarella on top
• cover tightly with foil

Cook in a preheated 350oF oven for 45 minutes or until bubbly. Let stand 15 minutes before serving.