Quorn Lasagne

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• 300g Quorn mince
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of crushed garlic
• 100g mushrooms, sliced
• 400g tin chopped tomatoes
• 3 tbsp red pesto
• 1 tsp oregano
• 3 tbsp red wine
• 1 vegetable stock cube
• 2 tbsp fresh basil, shredded
• salt and freshly ground black pepper
• 8-10 lasagne sheets
• 25g butter or margarine
• 25g plain flour
• 300ml milk
• 100g mature cheddar cheese, grated plus extra for topping
• salt and freshly ground black pepper or ground white pepper

Let's Cook

1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
3. Add the mushrooms and cook for a further couple of minutes.
4. Stir in the Quorn mince and then the tomatoes, red pesto, oregano, wine and vegetable stock cube. Increase the heat and simmer gently for 5 minutes.
5. Stir in the basil, season to taste then remove from the heat.
6. Make the white sauce by melting the butter, stir in the flour and cook gently for a further minute stirring constantly. Slowly add the milk and reheat until beginning to thicken. At this stage add the cheese, season to taste and simmer gently for a further 2 minutes.
7. Spoon half of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, repeat the layers, then pour over the cheese sauce and scatter with a little grated cheese and bake in the oven for 25-30 minutes until the top is golden brown and bubbling.
8. Serve immediately with a green salad and garlic bread