For a tempting taste of Italy, try our delicious Quorn Mince lasagne recipe. Fresh celery, onion and garlic, fried up to perfection in a heavenly pesto and passata sauce, mixed with Quorn Mince and layered with tasty chargrilled courgette ribbons and ricotta. Garnished with cherry tomatoes and baked in the oven, it’s a thing of beauty.
1 vegetable stock cube dissolved in 100ml hot water
400g tomato passata
3 tbsp fresh basil, chopped
1 tsp oregano, dried
Salt and freshly ground black pepper to taste
2 large courgettes, thinly sliced, lengthways
Ingredients for the Topping
250g ricotta cheese
60ml low fat crème fraiche
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
6 cherry tomatoes, halved - optional
30g vegetarian hard cheese, grated
Method
Pre -heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes
Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper
Preheat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side.
Combine the ricotta, crème fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl
In an ovenproof dish arrange a layer of chargrilled courgette slices, cover with the Quorn Mince mix then place a second layer of courgette slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese
Bake in an oven preheated to 200°C/400°F/Gas Mark 6 for 20 minutes
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