One Pan Quorn Vegetarian Chicken Lasagne

Heat the oil in a large pan and cook the onion for 5 minutes until starting to soften. Stir in the grated carrot and continue to cook for a further 3–4 minutes. Add the garlic and cook for just a minute and then stir in the tomato puree and cook for 30 seconds.

Pour in the chopped tomatoes along with the pesto and vegetable stock and mix everything together well. Season with a good pinch of salt and ground black pepper to taste and bring to a gentle simmer.

Break up the sheets of lasagne into large pieces, each one into about 3 pieces and stir into the sauce. Sit the Quorn Vegetarian Chicken Fillets on top of the sauce slightly submerging them and cook for 12–15 minutes.

Remove the Quorn Fillets from the pan and using two forks shred each one into large pieces. Stir the pieces back into the sauce with the lasagne and mix in well.

Preheat the grill until high. Place the crème fraiche, mozzarella and hard cheese in a bowl and mix well. Spoon over the top of the lasagne spreading out to cover the surface. Place under the grill and cook for about 5-6 minutes until bubbling and golden.

Serve with your preferred sides and enjoy!