1/2 cup textured vegetable protein (TVP) mince
800g can chopped tomatoes
150g tomato paste
2 carrots, peeled and diced
2 zucchini, diced
8 button mushrooms, diced
1 onion, diced
1 tsp minced garlic
1 tbs soy sauce
2 tsp MAGGI Sweet Chilli Sauce
2 tbs tomato sauce
1 tsp mixed dried herbs freshly ground black pepper
4 large potatoes, peeled and boiled
150ml CARNATION Light & Creamy Evaporated Milk
2 tbs canola margarine
canola or olive oil spray
1/2 cup grated low-fat cheese
4 large or 6 small bread rolls
tossed salad, to serve (optional)

Preheat oven to 180°C (350°F). Place TVP mince, tomatoes, tomato paste, carrots,zucchini, mushrooms and onion in a large bowl and mix well. Combine garlic, sauces and herbs and add to vegetable mixture. Season with pepper. Set aside for 10-15 minutes or until TVP mince absorbs some liquid. Meanwhile, mash potatoes and add milk and margarine. Continue mashing until the mixture is smooth. Spray a lasagne dish with oil to lightly grease. Place vegetable mixture in lasagne dish, spread the potato mixture over the top and sprinkle with cheese. Bake for 50-60 minutes or until cheese is golden. Sprinkle with pepper and serve with bread rolls and a tossed salad, if desired.  .

Serves: 4-6

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size