Core Quorn Lasagne
CORE LASAGNE
(serves 4)
1 pack of Quorn mince (350g).
1 clove garlic, crushed
1 onion chopped
100g mushrooms finely chopped
1 pepper chopped small
1 large carrot, grated
1 can chopped tomatoes
2 tablespoons tomato paste
1 Italian Oxo stock cube in dissolved 5 fl oz boiling water (or any stock cube)
freshly chopped basil
teasp mixed herbs
salt & pepper
8 sheets of no cook lasagne sheets
295g Campbell's Condensed Cream of Mushroom Soup
150ml (1/4pt) milk
100g ELF (philly)
1. Pre-heat oven to 200ºC (400ºF, gas 6).
2. Stir-fry mince for 2-3 mins.
3. Add onion, garlic and vegs, cook for a further 3 mins - stirring regularly.
4. Add tomatoes, tomato paste, stock, herbs and season to taste.
5. Mix together mushroom soup, cheese and milk; set aside.
6. Spray lasagne dish with Frylight, lay 4 sheets of pasta on the bottom.
7. Spoon half of the mince mixture on top of the pasta, then pour half of the mushroom/cheese sauce.
8. Put 4 sheets of pasta onto of this, then the remaining halves of the mince and sauce.
9. Bake for 30 mins or until nicely browned
You can use extra lean mince beef or turkey mince for this receipe. Next time I am going to try and make it with just veggies (mushrooms, onion, peppers, carrots, babycorn, peas, maybe BNS or sweet potato grated) and see what it tastes like.