I posted a recipe for Beef Lasagne back in August last year, but as I don’t eat beef this was purely for the benefit of my boy and all the other meat eaters out there. Since then, I’ve been trying more and more dishes with quorn, so that we, as a couple, could eat the same meals, and we could benefit from the low-fat version of the mince. So, here is the Vegetarian alternative to beef lasagne, as simple and quick as possible!
1 tablespoon of olive oil
Half a white onion
300g quorn mince
350g jar tomato sauce (I used tomato and herb)
3 small carrots, peeled and chopped
3 tablespoons of frozen peas
250g jar white sauce
A small quantity of grated cheddar cheese
Preheat the oven to 180 degrees celcius.
Heat the oil in a frying pan, add the onion and cook for about 3 minutes on a medium heat, until translucent.
Add the quorn mince and the tomato sauce, and simmer for 10-12 minutes.
Meanwhile, as the quorn and sauce are cooking, cook the carrots and peas.
Add the carrots and peas to the mince/sauce mixture and stir thoroughly.
Time to assemble the lasagne: add half of the mince mixture to an ovenproof dish. Place a sheet of lasagne on top and then add half of the white sauce. Then repeat, finishing with a layer of white sauce on top.
If you’d like, add the grated cheese on top to finish (I added mine to my piece afterwards, as my boy doesn’t like the strong cheddar that I do!)
Bake for 30 minutes, until the top is browned and bubbling.
Voila, minimal effort and a lasagne that is absolutely delicious (and much healthier than its meat counterpart, which is a great thing in my book!)