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Meat Free Lasagne Recipe

meat free lasagne, quorn lasagne,

Meat free lasagne can be served as a healthier alternative to the normal sort of lasagne that is more commonly made using meat. It is also a great choice for when you have friends round for dinner who are vegetarian or even for yourself if you're a fellow veggie or just like eating meat-free every now and again. It is also great for freezing if you have any left over or if you want to make a whole lot up for later on in the week. On the subject of freezing food -  Beko have recently created this special page to tell customers all about their unique Freezer Guard technology, which allows you to store your freezer in a garage or any other unheated room and your appliance will continue to work at temperatures as low as -15°C or 5°F. Which is brilliant for people like me who plan to put a freezer in their garage (or for those who already have one in theirs!). 

On to the recipe.. which is actually a recipe taken from The Quorn Kitchen book. It is my favourite vegetarian recipe book by far, we use it around 2-3 times every week to create the most yummy dinners. (If you tend to cook veggie, I truly recommend getting your hands on a copy if you're able to!) Quorn have come up with some of the most gorgeous dishes and this is just one of them..

Ingredients
  • 500g Quorn mince or if you'd like you can use the supermarkets own meat-free mince
  • 1 tbsp of olive oil 
  • 1 onion, finely chopped
  • 2 cloves of crushed garlic
  • 100g sliced mushrooms
  • 400g tin chopped tomatoes
  • 3 tbsp vegetarian red pesto (we use green as we can never find any vegetarian 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
Method
  1. Preheat the oven to 200C, 400F, Gas Mark 6.
  2. Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until it has softened.
  3. Add the mushrooms and cook for a couple of minutes.
  4. Stir in the Quorn mince and then the tomatoes, vegetarian 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 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 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 salad or some tasty garlic bread if your prefer! And Enjoy! :)




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3 comments

  1. Lovely recipe, I don't cook veggie lasagne enough, I like to make my own pasta though so it becomes a little more time consuming. I will definitely try some basil in my lasagne next time though, sounds fab.x

    ReplyDelete
  2. That looks lovely! We only ever really eat dishes with meat in but were considering starting a meat free weekday x

    ReplyDelete
  3. The Quorn recipe book is a staple in my house-so many lovely recipes. :o)
    Www.kadslife.blogspot.co.uk

    ReplyDelete

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