Quorn and pepper lasagne recipe
information
Calories per serving 330.
ingredients
low fat cooking spray
1 onion, chopped
1 garlic clove, crushed
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
225 g (8 oz) Quorn mince
1 vegetable stock cube, crumbled
420 g can of chopped tomatoes with herbs
2 tablespoons tomato puree
1 teaspoon dried basil
150 g (5 1/2 oz) no pre-cook lasagne sheets
300 ml (10 fl oz) skimmed milk
2 tablespoons cornflour
100 g (3 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper
1 onion, chopped
1 garlic clove, crushed
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
225 g (8 oz) Quorn mince
1 vegetable stock cube, crumbled
420 g can of chopped tomatoes with herbs
2 tablespoons tomato puree
1 teaspoon dried basil
150 g (5 1/2 oz) no pre-cook lasagne sheets
300 ml (10 fl oz) skimmed milk
2 tablespoons cornflour
100 g (3 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper
method
1. Spray a large saucepan with low fat cooking spray and add the onion, garlic and peppers. Cook over a low heat for 5 minutes until the vegetables soften. Stir in the Quorn mince and stock cube, and cook for a further 2 minutes.
2. Stir in the chopped tomatoes, tomato puree, dried basil and seasoning, and bring to the boil. Reduce the heat and simmer for 5 minutes.
3. Soak the lasagne sheets in boiling water for 5 minutes.
4. Reserve 2 tablespoons of milk and heat the rest until it is just boiling. Mix the reserved milk with the cornflour to make a paste. Pour the hot milk over the paste and return the mixture to a clean pan. Cook, stirring, until the sauce thickens. Remove the pan from the heat and whisk in the soft cheese.
5. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C. Spoon half the Quorn mixture into a rectangular ovenproof dish, top with half the lasagne sheets and half the cheese sauce.
6. Repeat the layers, finishing with a layer of cheese sauce. Bake for 25 minutes and serve hot.
2. Stir in the chopped tomatoes, tomato puree, dried basil and seasoning, and bring to the boil. Reduce the heat and simmer for 5 minutes.
3. Soak the lasagne sheets in boiling water for 5 minutes.
4. Reserve 2 tablespoons of milk and heat the rest until it is just boiling. Mix the reserved milk with the cornflour to make a paste. Pour the hot milk over the paste and return the mixture to a clean pan. Cook, stirring, until the sauce thickens. Remove the pan from the heat and whisk in the soft cheese.
5. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C. Spoon half the Quorn mixture into a rectangular ovenproof dish, top with half the lasagne sheets and half the cheese sauce.
6. Repeat the layers, finishing with a layer of cheese sauce. Bake for 25 minutes and serve hot.
serving amount
serves 4
rate this recipe
9.6
out of 10
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