SERVES 6
PER SERVING
323 CALORIES
5.7G FAT
PREPARATION TIME 30 MINUTES COOKING TIME 1 HOUR
2 large red onions, finely diced
2 garlic cloves, crushed
1 × 300g pack frozen Quorn mince
1 × 400g can chopped tomatoes
1 × 500g pack tomato passata
2 teaspoons chopped fresh thyme
1 teaspoon vegetable stock powder
250g no pre-cook lasagne verde sheets
for the topping
600ml semi-skimmed milk
2 teaspoons English mustard powder
1 tablespoon cornflour
30g low-fat vegetarian hard cheese, grated
salt and freshly ground black pepper
1 Preheat the oven to 180C, 350F, gas mark 4.
2 Heat a large non-stick pan, and dry-fry the onions and garlic until soft. Add the Quorn mince, and cook until brown.
3 Add the remaining ingredients and simmer gently for 20 minutes to allow the flavours to combine while you make the topping.
4 Heat the milk and mustard powder in a saucepan. Dilute the cornflour with a little cold milk and whisk into the milk and mustard. Season with salt and black pepper.
5 Spoon a thin layer of the sauce into an ovenproof dish. Cover with a layer of lasagne sheets (don’t overlap them, as they will expand during cooking). Continue layering the Quorn sauce and pasta sheets.
6 Cover the top with the remaining sauce and sprinkle with the grated cheese.
7 Bake in the oven for 35–40 minutes until brown.
