Meat free lasagne can be served as a healthier alternative to the normal sort of lasagne that is more commonly made using meat. It is also a great choice for when you have friends round for dinner who are vegetarian or even for yourself if you're a fellow veggie or just like eating meat-free every now and again. It is also great for freezing if you have any left over or if you want to make a whole lot up for later on in the week. On the subject of freezing food - Beko have recently created this special page to tell customers all about their unique Freezer Guard technology, which allows you to store your freezer in a garage or any other unheated room and your appliance will continue to work at temperatures as low as -15°C or 5°F. Which is brilliant for people like me who plan to put a freezer in their garage (or for those who already have one in theirs!).
On to the recipe.. which is actually a recipe taken from The Quorn Kitchen book. It is my favorite vegetarian recipe book by far, we use it around 2-3 times every week to create the most yummy dinners. (If you tend to cook veggie, I truly recommend getting your hands on a copy if you're able to!) Quorn have come up with some of the most gorgeous dishes and this is just one of them..
Ingredients
- 500g Quorn mince or if you'd like you can use the supermarkets own meat-free mince
- 1 tbsp of olive oil
- 1 onion, finely chopped
- 2 cloves of crushed garlic
- 100g sliced mushrooms
- 400g tin chopped tomatoes
- 3 tbsp vegetarian red pesto (we use green as we can never find any vegetarian red pesto!)
- 1 tsp oregano
- 3 tbsp red wine
- 1 vegetable stock cube
- 2 tbsp fresh basil, shredded
- salt and freshly ground black pepper
- 8-10 lasagne sheets
- 25g butter or margarine
- 25g plain flour
- 300ml milk
- 100g mature cheddar cheese, grated plus extra for topping
- salt and freshly ground black pepper or ground white pepper
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until it has softened.
- Add the mushrooms and cook for a couple of minutes.
- Stir in the Quorn mince and then the tomatoes, vegetarian pesto, oregano, wine and vegetable stock cube. Increase the heat and simmer gently for 5 minutes.
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.
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 bubblingNever miss a post: Follow via Bloglovin |Subscribe to Bump To Baby by Email
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