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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Quorn lasagne with carrots and peppers. 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.
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