Meat Free Lasagne
Serves 4
Prep Time 25 mins
Cooking 15 mins
Level medium
Ingredients
- 300g Free Mince Meat
- 2 tbsp Olive Oil
- 1 Finely chopped Red Onion
- 2 Cloves of garlic
- 2 Finely diced celery sticks
- 3 tbsp Red pesto
- 1 Cube dissolved in 100ml hot water Vegetable Stock
- 400g Mayor Sugu (tomato sauce)
- 3tbsp , chopped Fresh Basil
- 1 tsp , dried Oregano
- Salt and pepper to taste
- 2 Large , thinly sliced ,lengthways Courgettes
- 250g Hanini Fresh Ricotta
- 60ml Low fat creme Fraiche
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 Halved(optional) Cherry Tomatoes
- 30g Hard Vegetarian grated Cheese
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. Pre-heat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side. Combine the ricotta, creme 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 pre-heated to 200C/400F/Gas Mark 6 for 20 minutes.
