In a big saucepan, fry the carrot, butternut squash, onion and celery until soft. Then add the garlic and smoked paprika.
Add the tomato paste and cook for a minute, before adding the Quorn Mince. Again cook for a further couple of minutes, then add the tinned tomatoes and vegetable stock.
Bring to the boil, then leave to simmer for an hour.
Meanwhile, prepare the béchamel sauce. Melt the butter in a pan, then add the flour. Cook for two minutes.
Take off the heat and slowly add the hot milk, whisking as you go.
Season and add the grated nutmeg.
Start to build your lasagne, four layers of pasta deep. Finish with the béchamel, then the grated cheddar and parmesan.
Place in a pre-heated oven at 200 degrees Celcius for approximately 45 minutes or until golden and crispy.
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