Quorn Lasagne

Name: Quorn Lasagne
Ingredients: 500 g quorn mince; 1 tablespoon olive oil; 2 bell peppers; 3 medium carrots; 1 red onion, finely chopped; 6 garlic cloves; 600 g chopped tomatoes; 3 tablespoons red pesto sauce; 1 teaspoon paprika; 1 teaspoon oregano; 3 tablespoons red wine; 2 tablespoons fresh basil, shredded; salt; black pepper; 8 -10 lasagna sheets; 25 g butter; 25 g plain flour; 300 ml milk; 150 g Mature cheddar cheese, grated

19 ingredients

7 steps

Ingredients

500 g quorn mince
1 tablespoon olive oil
2 bell peppers
3 medium carrots
1 red onion, finely chopped
6 garlic cloves
600 g chopped tomatoes
3 tablespoons red pesto sauce
1 teaspoon paprika
1 teaspoon oregano
3 tablespoons red wine
2 tablespoons fresh basil, shredded
salt
black pepper
8 -10 lasagna sheets
25 g butter
25 g plain flour
300 ml milk
150 g Mature cheddar cheese, grated

Directions

1

Preheat the oven to 200C, 400F, Gas Mark 6.
2

Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
3

Stir in the Quorn mince and let pan catch slightly. Add carrots and peppers and allow to soften. Add pesto and wine. Increase the heat and simmer gently for 5 minutes.
4

Stir in the basil, season to taste then remove from the heat.
5

Make the white sauce by melting the butter, stir in the flour and cook gently for a minute stirring constantly. Slowly add the milk and reheat until beginning to thicken. At this stage add the cheese, season to taste and simmer gently for 2 minutes.
6

Spoon half of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, repeat the layers, then pour over the cheese sauce and scatter with a little grated cheese and bake in the oven for 25-30 minutes until the top is golden brown and bubbling.
7

Serve immediately with a green salad and garlic bread.