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Who doesn't like lasagne? This one is very similar to the meat based ones I grew up eating, so it is very non veg*n friendly. It's also relatively easy, and makes enough for 6 servings which can be frozen for future meals. You will need a baking tray to put the lasagne in, and a large pot to cook the sauce


  1. 600g Butter Nut Pumpkin Chopped
  2. 1 Box Large Instant Cooking Lasagne Sheets (Prepare by placing in warm water in baking tray)
  3. 2 Cans Chopped Roma Tomatoes
  4. 1 can (375g) tomato paste
  5. 1/3 Cup Textured Vegetable Protein or TVP (Prepare by placing in small bowl with warm water)
  6. 2 Handfuls of Mushrooms, Chopped (Not too finely)
  7. 1 large Carrot, halved and sliced
  8. 1 Capsicum Diced
  9. 1 Brown Onion Diced
  10. 2 Cloves Crushed Garlic
  11. 2 Tablespoons Mixed Herbs (Italian Mix is good, basil, oregano etc)
  12. 2 Tablespoons Olive Oil (Or oil left over from sundried tomato jar is best)
  13. Optional (See recipe) 1/2 Cup plain flour
  14. Optional (See recipe) 1/2 Cup Soy Milk


  1. Place pumpkin in a hot steamer, or in boiling water
  2. Put 1 1/2 Tablespoons of oil in large pan, then onions
  3. Stir for a moment, then add in Capsicum and garlic. Cook till onion and capsicum slightly soft
  4. Add mushrooms and tvp, stir through till hot
  5. Add the carrots and stir through till hot
  6. Add cans of tomatoes and stir through
  7. Once Pumpkin is slightly soft, drain if necessary and add
  8. Add tomatoe paste and herbs, stirring in to mash some of the pumpkin and allow to cook for 5 minutes. Make sure mixture doesn't dry, and add 1/3 cup water if needed
  9. Once sauce is prepared, place a thin later of it on the base of the Lasagne Pan. Place a layer of lasagne sheets on this, then another tickers layer of pasta etc, until you have used up both, making sure you also have a layer of sauce on top. (Try to get an idea of how many layers of pasta you will have by the number of sheets you have in the bottom row)
  10. Now for the sauce to put on top. You can just 1 Cup of vegan cheese on top, or you could make a white sauce which is more fun. White Sauce - In the pan on a low heat, place last 1/2 Tablespoon of oil, then the flour. Slowly stir in the soy milk, crushing any lumps that appear with your trusty wooden spoon. If you have any vegan cheese a small amount, say 1/2 Cup, will make the sauce even better. Once ingredients are combined nicely and there are no lumps in it, pour on top of Lasagne.
  11. Put Sauce on top of Lasagne, and then place in over on 350 Degrees for 20 Minutes (or 30 Minutes if you like overcooked Lasagne like some crazy people).


You can use Eggplant instead of Pumpkin, and it is just as good. Dice eggplant finely, and put in just before onion.

by Cameron Green

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A good cook makes meals that are healthy AND delicious.

Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600