A healthier variation of my lasagne recipe. This is the variation I make most often now. There are two layers of the "meat" sauce, which is made with a higher portion of veggies, and a little less soy protein (hydrated textured vegetable protein). I am still using some sanitarium brand soy sausage to give the meat sauce more texture, and in this version I have also used some sanitarium casserole mince. The veggies (carrot, zucchini) I grate, rather than chopping, which makes the process quicker. There is also a layer of ricotta cheese and a layer of spinach.
I think overall, this recipe is becoming healthier and more interesting!