Spicy Quorn Lasagne

Ingredients

• 2 large red onions, finely diced
• 2 garlic cloves, crushed
• 1 x 300g pack frozen Quorn mince
• 1 x 400g can chopped tomatoes
• 1 x 500g pack tomato passata
• 1 small red chilli, chopped
• 2 tsps chopped fresh thyme
• 1 tsp vegetable stock powder
• 250g no pre-cook lasagne sheets
• FOR THE TOPPING
• 600ml (1 pint) skimmed milk
• 2 tsps English mustard powder
• 1-2 tbsps cornflour
• 30g low-fat mature vegetarian Cheddar-style cheese, grated
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Preheat a non-stick pan and dry-fry the onions and garlic until soft. Add the Quorn mince and cook until brown, then add the remaining ingredients except the lasagne sheets and simmer gently for 20 minutes.
3. Meanwhile, make the sauce for the topping. Heat most of the milk in a saucepan with the mustard powder. Mix the cornflour with a little of the cold milk, then whisk into the warm milk to thicken, stirring continuously. Season to taste.
4. Spoon a thin layer of the Quorn 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.
5. Cover with the white sauce and sprinkle with grated cheese. Bake in the oven for 35-40 minutes. Serve with a mixed leaf salad.

Tips

For a meat option, substitute lean minced beef for the Quorn mince.