Try this quick open lasagne recipe, made with layers Quorn Mince in a tomato and mushroom sauce and topped with ricotta cheese.
Serves 4
15
mins
Easy
465 cals (Per 100g)
25g of fat (Per 100g)
Ingredients
300g Quorn Meat Free Mince
2 tbsp olive oil
1 onion, very finely chopped
2 cloves of garlic, crushed
100g mushrooms, thinly sliced
4 tbsp red pesto
2 tbsp red wine
400g tomato passata
1 vegetable stock cube
Ingredients for the Ricotta Topping
4 large, fresh lasagne sheets, each cut into 2 pieces
2 tbsp fresh basil, shredded
250g ricotta cheese
2 tbsp water
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
50g vegetarian Parmesan cheese, grated
Method
Bring a large pan of water to the boil. Cook the lasagne sheets for 4 minutes until al dente
Meanwhile, pre -heat the oil in a frying pan over a medium to high heat and fry the onion gently for 3 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
Stir in the red pesto, wine, tomato passata and crumbled stock cube. Bring to a boil, cover and simmer gently for 2 minutes then stir in the Quorn Mince. Cover and cook for a further 8 minutes. Taste and season with salt and pepper as required. Stir in half of the basil
Preheat the grill to a high setting
Mix the ricotta with the water, nutmeg, salt, pepper, the remaining basil and half of the cheese, cover and microwave for 30-40 seconds to warm through
Place four pieces of cooked lasagne sheet on a heatproof sheet. Place a quarter of the Quorn lasagne filling on each one, cover with a second piece of lasagne pasta and top with a layer of the ricotta mix. Sprinkle the cheese over and grill for 1-2 minutes to lightly toast the cheese topping.
