Lasagne filling:
1 cup Vitaburger (textured vegetable protein)
2 zucchini, diced
1 large carrot, diced
1 onion, diced
1 small green capsicum and 1 small red capsicum, diced
8 mushrooms, diced
575 g jar tomato-based pasta sauce
375 ml MAGGI All Natural Vegetable Liquid Stock
5 tablespoons tomato paste
1 tablespoon tomato sauce
1 tablespoon soy sauce
1 teaspoon minced garlic
1-2 teaspoons dried mixed herbs
black pepper, to taste

Cheese sauce:
375 g low-fat ricotta cheese
375 ml low-fat milk
2 tablespoons grated Parmesan cheese, plus 2 extra tablespoons
1 tablespoon cornflour

olive or canola oil spray
375 g packet fresh lasagne sheets

Preheat oven to 180°C (350°F). In a large bowl, combine all filling ingredients, then set aside. To make cheese sauce, combine ricotta, milk (set aside 1 tablespoon) and 2 tablespoons parmesan in a microwave-safe bowl. Heat on HIGH for 4 minutes. In a small bowl, stir reserved milk and cornflour until smooth. Stir cornflour into cheese mixture and heat for 30 seconds on HIGH. Stir well and set aside. Spray a large lasagne dish with oil. Start layers: first the pasta (trimmed to fit), then the filling. Repeat layers until all sheets are used, finishing with a pasta layer. Pour cheese sauce over the top and sprinkle with the extra cheese. Bake for 1 hour until top is golden brown. Serve with salad and crusty bread. Garnish with chervil, if desired.