Prep time: 15
Cook 1 hour
Treat
yourself to this wholesome, easy, meat free lasagne -fuelled with protein and nutrients,
to set your taste buds tingling.
Ingredients:
1 onion
2 cloves
garlic
1 400g
can chopped tomatoes
Garlic
granules
1
portion size of cauliflower
1
portion size of broccoli
2 celery
sticks
Tomato
puree
6 Lasagne
sheets (depending on dish size)
2
Handfuls of spinach
1 Jar of
cream lasagne sauce
75g of
grated light cheddar cheese
Bag of
quorn mince
Method:
- Preheat
the oven to 200C/180C Fan/Gas 6
- Heat
two tablespoons of rapeseed oil in a pan and cook the chopped onion and garlic.
- Add
the quorn mince and cook until lightly browned. Add all the chopped vegetables
and cook until slightly soft.
- Add
the chopped tomatoes, puree, garlic granules and season with salt and pepper.
- Spoon
a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint
ovenproof lasagne dish and cover with a single layer of lasagne. Top with
another third of the vegetable mixture (don’t worry if it doesn’t cover evenly)
and a second layer of lasagne.
- Pour
over the jar of white sauce and add the reserved cheese over the top.
- Bake
for 35–40 minutes, or until the pasta has softened and the topping is golden
brown and bubbling. Stand for 5 minutes before cutting to allow the filling to
settle.
- Serve and enjoy!
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