Best TVP Lasagna

• 2 tablespoons olive oil
• 1 each onions finely chopped
• 3 cloves garlic minced
• 2 pounds tomatoes chopped
• 12 ounces tomato paste 2 cans
• 13 ounces tomato sauce 2 cans
• 3 tablespoons brown sugar
• 2 tablespoons basil freshly chopped or 2 teaspoon dried
• 1 tablespoon oregano freshly chopped, or 1/2 teaspoon dried
• 1 teaspoon fennel seeds
• 13 cup parsley leaves freshly chopped, or 2 tablespoons dried
• 2 cups TVP (Texturized Vegetable Protein)
• 1 x salt and black pepper to taste
• 15 each lasagna noodles preferably whole wheat
• 2 cups ricotta cheese whole milk
• 1 large eggs
• 14 ounces mozzarella cheese shredded
• 1 cup parmesan, parmigiano-reggiano cheese, grated

1. Heat the oil over medium-high heat until hot.
2. Add the onion, and garlic, stirring, and cook for 3 to 5 minutes until the onions are softened.
3. Stir in chopped tomatoes, tomato paste, tomato sauce, brown sugar, basil, oregano, fennel and parsley.
4. Simmer under low heat, cover the pot, for about 2 hours, stirring a few times.
5. At the last 15 minutes, stir in the TVP and season with salt and black pepper to taste.
6. Cook lasagna noodles in salted boiling water for about 9 minutes.
7. Meanwhile prepare a large bowl of iced water.
8. Put the cooked lasagna into the iced water to stop cooking, drain well.
9. In a 4-cup measuring cup or a medium bowl, stir together ricotta cheese and egg until well combined.
10. Adjust the oven rack to lower third of the oven, and preheat oven to 350F (180C).
11. In a 9 by 13-inch baking dish, spoon 13 of TVP and tomato sauce and evenly spread the sauce.
12. Place 3 noodles lengthwise over sauce.
13. Spoon half of the ricotta cheese mixture and 13 of the parmesan cheese over the noodles until evenly covered.
14. Place another 3 noodles over the cheese mixture.
15. Spoon 1/2 of the remaining TVP and tomato sauce evenly over the noodles.
16. Sprinkle a third of mozzarella.
17. Place 3 noodles over the cheeses.
18. Spread the remaining ricotta cheese mixture and 1/2 of the remaining parmesan cheese over the sauce.
19. Place 3 noodles over the cheeses.
20. Spoon the remaining TVP and tomato sauce over the noodles.
21. Sprinkle 1/2 of the remaining mozzarella cheese over the sauce.
22. Top with final 3 layers of noodles.
23. Sprinkle with remaining mozzarella and parmesan cheese on top.
24. Bake for about 1 hour or longer until the cheeses on top melt and golden-brown.
25. Cool for 10 minutes.
26. Serve warm with a green salad.

olive oil, onions, garlic, tomatoes, tomato, tomato sauce, brown sugar, basil freshly, oregano freshly, fennel seeds, parsley, texturized, salt, lasagna noodles, ricotta cheese, eggs, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/best-tvp-lasagna-52622 (may not work)