Posts Tagged ‘lasagne’

Quorn Lasagne

Vegetarian Quorn Lasagne

Every week, especially in the colder months of the year, we try to cook a few dinners that will serve well as leftovers for lunch the next day. Lasagne is a perfect example of such a dish and even having to heat it up in the microwave can’t spoil the wonderful flavours that have only intensified overnight. The difficulty is making sure you actually have some left 😉

We occassionally have roasted vegetable lasagne (for which I’ll one day share with you a truly delightful recipe courtesy of my boss’ mum!), but usually go for a “meaty” version – beef mince for Rob and Quorn mince for me. I tend to just throw various things in a pan when I make my mince, but I wrote down today’s version so I could at least give some idea!

I’ve tried to give quantities, but I don’t actually measure any of it because it doesn’t really matter.

Quorn Lasagne
Serves 2 (plus leftover mince for freezing)
Prep time: 15 mins
Cooking time: 55 mins

For the mince:
1 medium onion, diced (my onion was about the size of a grapefruit (!) & I used half)
1 tbsp mild olive oil
1 tsp extra virgin olive oil
2 cloves garlic
1 tsp dried oregano
1 tsp dried thyme
1 very heaped tbsp tomato purée
300g bag of quorn mince (don’t worry about defrosting, but bash it around a bit to break it up)
300g passata
1 400g tin chopped tomatoes (try and get good quality ones or they’ll be too watery)
white sugar
salt and pepper

For the white sauce:
20g butter
20g plain flour
250ml semi-skimmed milk
a pinch of freshly grated nutmeg
salt and pepper

3 “non-cook” lasagne sheets
50g cheddar cheese, grated
15g grated Grana Padano (or Parmazano to make it properly veggie!)
Ovenproof dish (the internal dimensions of mine are: l:18cm w:12cm d:5cm)

  1. Heat both types of olive oil in a heavy-bottomed pan. Add the onion and stir to coat it in oil. Reduce the heat, cover the pan and leave for a couple of minutes.
  2. Crush the garlic into the pan, recover and sweat the onions & garlic, stirring occassionally, for 10-15 minutes or until the onions are soft (if they start to stick, add a tablespoon of water).
  3. Stir in the oregano and thyme followed by the tomato purée. Leave for 30 seconds or so before stirring in the Quorn mince followed by the passata and the chopped tomatoes.
  4. Bring to the boil, then reduce the heat and simmer for at least 10 minutes.
  5. Meanwhile, preheat the oven to 200C and make the white sauce: Melt the butter in a saucepan then take the pan off the heat and stir in the flour until smooth.
  6. Place the pan back on the heat for a few seconds, stirring continuously then remove from the heat again.
  7. Add the milk bit by bit, stirring continuously.
  8. Back on the heat, gradually bring the sauce to the boil, stirring continuously – it should end up satiny smooth.
  9. Reduce the heat as low as it’ll go and leave the sauce to simmer for 5 minutes, stirring occassionally.
  10. Add the nutmeg and season to taste.
  11. Go back to the mince, stir in a pinch of sugar and season to taste.
  12. Spoon 1/3 of the mince evenly in the bottom of the dish and place a pasta sheet on top (snap it to fit and avoid overlaps). Pour in some of the white sauce and spread evenly. Repeat, then top with the cheddar cheese and finish off with the Grana Padano.
  13. Bake in the oven for 20 minutes – the mince should be bubbling and the cheese turning brown.
  14. Serve and enjoy. (You’ll notice I didn’t use all the mince, put the rest in a freezer bag and you’ll have a quick veggie bolognese to hand next time you can’t be bothered to cook!).
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Wow, last night’s dinner was delicious. We were treated to a sweet, but utterly delicious chicken curry that is a favourite from-home dish of our South African hostess. I got the recipe (only 4 ingredients in the sauce – and slightly strange ones at that!) and Rob and I will definitely be giving it a try ourselves sometime.

Roasted vegetable lasagne just out of the oven

But on to tonight’s roasted vegetable lasagne! I got home from work and took the roasted vegetables out of the fridge, into which I stirred a tin of chopped tomatoes (to avoid the need for further cooking use good quality tinned tomatoes as they are far less watery than cheaper ones and therefore don’t turn the roast veg into a sludgy mess – our favourites are Cirio and Napolina). As tinned tomatoes can be a little bitter I also added a couple of pinches of sugar to mellow out the flavour. I then layered up an ovenproof dish with the veg, lasagne sheets and white sauce (from a jar – we’ve yet to attempt making our own) and topped it with about 50g of cheddar. The lasagne was then covered in foil and put into a 180 degree oven – at which point Rob got home, nice timing there. After 30 minutes the foil was removed and the oven temperature whacked up as high as it’d go to brown the cheese – I actually got impatient at this point and swapped over to the grill!

Whenever we’ve made any kind of lasagne before, we haven’t done the foil stage. I can’t really work out if it was beneficial or not – on the one hand, I think it helped the pasta to cook well, but I also wouldn’t have needed the grill had the cheese been left to brown all along. Maybe next time we’ll try the foil for less time. Tonight’s roasted vegetable lasagne was really nice, but I think next time it’d also be good to add some cloves of garlic to the roasting mix and combine the cheddar with some Grana Padano (a favourite over parmesan in the Grubs Up household!).

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