Ingredients:
300g Quorn Mince
2 tbsp Olive Oil
1 Finely chopped Onion
1 Diced Celery
2 Garlic cloves crushed
100g Mushrooms
400ml Tomato Pasata
1 tbsp Gluten Free vegetarian Worcestershire sauce
1 Gluten Free vegetable stock
1 tbsp Oregano
8 Sheets of Gluten Free lasagne
Ingredients for cheese sauce:
25g Butter
25g Gluten Free Flour
300ml semi-skimmed milk
100g Mature cheddar cheese
Method:

  1. Heat the oil in a large frying pan, add the onion and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more
  2. Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and herbs. Stir well. Cook for 8-10 minutes until the vegetables are cooked
  3. Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Add the basil and season to taste
  4. To make the cheese sauce, melt the butter in a heavy based pan over a medium heat. Stir in the flour and continue to cook for 2-3 minutes. Gradually add the milk a little at a time, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated Cheddar, Season with salt and black pepper
  5. Preheat the oven to 200C/350F/Gas Mark 6
  6. To assemble the lasagne, place 2 of the gluten free lasagne sheets in the bottom of an oven proof dish. Cover with a third of the Quorn Mince mix. Repeat with the remaining sheets and Quorn Mince mix, top with the cheese sauce and sprinkle over the remaining cheese. Bake in the centre of the oven for 25 minutes until golden brown
  1. d herbs. Stir well. Cook for 8-10 minutes until the vegetables are cooked
  2. Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Add the basil and season to taste
  3. To make the cheese sauce, melt the butter in a heavy based pan over a medium heat. Stir in the flour and continue to cook for 2-3 minutes. Gradually add the milk a little at a time, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated Cheddar, Season with salt and black pepper
  4. Preheat the oven to 200C/350F/Gas Mark 6
  5. To assemble the lasagne, place 2 of the gluten free lasagne sheets in the bottom of an oven proof dish. Cover with a third of the Quorn Mince mix. Repeat with the remaining sheets and Quorn Mince mix, top with the cheese sauce and sprinkle over the remaining cheese. Bake in the centre of the oven for 25 minutes until golden brown
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