16-ounce/450g package lasagna
Tomato sauce:
2 cans (14-ounce/400g each) choopped tomatoes
3 tablespoons tomato concentrate
1 medium onion, chopped
3 stalks of celery, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil leaves
1/4 teaspoon oregano
1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
Grated rind of 1/2 lemon
1 vegetable bouillon cube
1/2 cup water or red wine
Salt and pepper
1/2 cup grated Parmesan cheese (for maintenance only)

1. Combine all the tomato sauce ingredients together in a saucepan and simmer for 30 minutes.
2. Put in food processor and blend well.
3. If mixture is not thick return to pan and simmer until it thickens.
4. Cook the lasagne, 6 or 8 at a time, in boiling salted water until they are half done; drain.
5. Line a non-stick baking dish with a layer of lasagna; add a layer of tomato sauce; repeat this procedure until dish is full, finishing with tomato sauce.
6. Sprinkle with Parmesan cheese if on weight maintenance.
7. Bake in a moderate oven of 350 F/175 C for about 30 minutes.
4 to 5