Lasagne

This recipe is unusual in that it uses meat-free-mince instead of beef mince or a combination of meats. Apart from being healthier I personally much prefer it - you may be surprised.

Ingredients

For 1	Continued...
2 - 3 tbspn olive oil	150 ml milk
75 gm onion (prepared weight)	1 tbspn plain flour
50 gm meat free mince (see note 1)	15 gm butter
1 tspn dried oregano	60 gm cheddar cheese
1 tspn dried basil	Salt & pepper to taste
3 tbspn chopped tomatoes	2 dried lasagne sheets (see note 3)
1 beef stock cube (see note 2)
1 tspn cornflour

Preparation

Preheat the oven to 200˚ C.
Grate the cheese.
Finely chop the onion.

Cooking - about 40 min

Over a medium heat add the oil in a suitable pan and fry the onion for about 3 min, stirring regularly.
Add the mince and cook, stirring, for 1 min.
Add the oregano, basil and chopped tomatoes.
Crush in the stock cube and add 100 ml of water.
Gradually stir in the cornflour.
Simmer over a low hear while making the sauce, stirring occasionally.
Mix the milk, plain flour and butter in another pan.
Stir over a low heat until the sauce begins to thicken.
Add 2/3 of the cheese and season with salt and pepper to taste and cook until the cheese melts, then remove from the heat.
Add ½ of the mince mixture to the oven proof dish.
Cover the mince with a lasagne sheet.
Pour in ½ of the cheese sauce.
Add the rest of the meat mixture.
Cover with the second lasagne sheet.
Add the rest of the cheese sauce.
Sprinkle the remaining cheese over the top.
Cook in the oven for 30 min.

Serving

Serve with some grated parmesan.

Notes

(1) 'Own brand' meat-free-mince can usually be purchased at most supermarkets but 'Quorn' can also be used.
(2) For a vegetarian meal a vegetable stock cube can be used.
(3) I use an oval 20x13 cm (8x5 in) oven dish and the corners of the lasagne sheets need to be carefully broken off to fit.

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