Quorn Lasagne
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
1 dish
- Serves:
- 8
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
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
- 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.
- Stir in the basil, season to taste then remove from the heat.
- 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.
- 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.
- Serve immediately with a green salad and garlic bread.
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