Vegetarian Lasagne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C, 400F, Gas Mark 6.

Step 2

Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.

Step 3

Add the mushrooms and cook for a couple of minutes.

Step 4

Stir in the Quorn mince and then the tomatoes, vegetarian red pesto, oregano, wine and vegetable stock cube. Increase the heat and simmer gently for 5 minutes.

Step 5

Stir in the basil, season to taste then remove from the heat.

Step 6

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.

Step 7

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.

Step 8

Serve immediately with a green salad and garlic bread.