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Ingredients
Lasagne base:
- 1 pack of Quorn Swedish Style Balls
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 150ml red wine
- 500g passata
- 1 vegetable stock cube
White sauce:
- 30g butter
- 40g plain flour
- 500ml semi-skimmed milk
To assemble:
- 3 fresh lasagne sheets
- 60g grated cheese (mozzarella, cheddar, parmesan)
Method
- Preheat oven to 180°C/160°C Fan/Gas Mark 4.
- To make the meatball base, place a large sauté pan on a medium heat and pour in the oil. Add the onion, and fry for 5 minutes, or until softened slightly. Add the garlic, oregano and tomato puree and fry for a further 2 minutes. Add the wine, increase the heat and bubble until the wine has evaporated. Reduce the heat and add the passata, stock cube and Quorn Swedish Style Balls. Remove from the heat and set aside.
- To make the white sauce, place a saucepan on a low heat. Melt the butter and stir through the flour to create a paste. Let this cook for 1-2 minutes, stirring constantly, until the flour smells biscuity. Gradually add the milk, stirring all the time, to create a smooth sauce. Season with salt and black pepper.
- To assemble the lasagne, place the meatball mixture into an oven-proof dish. Layer the lasagne sheets on top and spread with the white sauce. Sprinkle cheese on top and transfer to oven to cook for 25-30 minutes, or until golden.
- Serve with a seasonal salad.
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