Quorn and pepper lasagne

Calories per serving 330.


serves 4
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. 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.

What did you think?

25 people have helped to review this recipe. Thankyou!

posted by Anon @ 11:03AM, 8/18/09
This recipe makes a delicious vegetarian lasagne which the whole family can enjoy. My 2 year old and 6 year old even liked it which is a shock to me. If you haven't tried it yet, do!
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