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Quorn bolognese lasagne

Quorn bolognese lasagne
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Quorn bolognese lasagne
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Rate this recipe!
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Serves Prep Time Cook Time
6people 30minutes 35minutes
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Bolognese lasagne
  1. Peel and dice the onion and fry in a little oil
  2. Wash and de-seed the red pepper. Finely dice and fry with the onion until soft.
  3. Add the minced (finely chopped) garlic.
  4. Add the Quorn mince
  5. Add the tomato puree
  6. Add the onion powder, garlic powder & dried italian herb mix and mix well.
  7. Add the vegetable stock, red wine & tomato puree
  8. Gently stir & cook, the mixture should be simmering away. Then take off the heat while working on the white sauce.
White Sauce
  1. Melt the butter in a non-stick saucepan
  2. Add the flour and mix well with wooden spoon until the butter and flour has come together.
  3. Add a little milk and keep stiring while on the heat, until milk has been absorbed by the flour and butter.
  4. Keep adding a little milk and stiring to incorporate with the mix until at least half of the milk has been added. The mixture should be nice and smooth.
  5. Add the remaining milk and mix well ensuring there are no lumps. The white sauce should be a bit thicker than double cream. To thicken keep on the stove, while stiring or to thin add a little milk.
Build the lasagne
  1. To an overproof dish, layer a thin amount of the bolognese mixture. Then add a single layer of lasagne sheets.
  2. Keep adding the bolognese mixture onto of the lasagne sheets, ensuring they are fully covered then add another layer of lasagne sheets.
  3. I'm normally able to build the dish with four layers of lasagne sheets. Top the final layer of the bolognese mixture with the white sauce.
  4. Evenly sprinkle the grated mature cheddar cheese on top.
  5. Bake in a pre-heated oven at 180C for 35 minutes.
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