Vegetable lasagne

Cook up a veggie feast with our tasty vegetarian lasagne recipe. Not only is it low in calories and fat but it contains 3 of your 5-a-day!

Ingredients

Cooking oil spray

1 onion, chopped

2 garlic cloves, crushed

300g button mushrooms, sliced

1 large courgette, chopped

1 large carrot, chopped

300g packet Quorn mince

2 x 400g tins chopped tomatoes

400g tin lentils in water, drained

½tsp dried chilli flakes

2tsp dried mixed herbs

100ml red wine

30g plain flour

1tsp reduced-salt vegetable stock powder

300ml skimmed milk

1tsp Dijon mustard

100g reduced-fat mature cheese, grated

250g pack fresh lasagne sheets (6 sheets)

Fresh flatleaf parsley, to garnish

Method

Heat the oven to 180°C/fan 160°C/gas 4. Grease a baking dish (approx 20x30cm). Spray a large frying pan with oil and set over a medium-high heat. Add the onion and garlic and cook for 3 min or until slightly softened. Add the mushrooms, courgette and carrot and cook for 5 min. Add the Quorn and cook for 3-4 min or until browned.

Add the chopped tomatoes, lentils, chilli flakes, mixed herbs and wine and stir to combine. Simmer for 10 min or until the mixture thickens.

Meanwhile, in a small bowl mix the flour and stock powder with a splash of the milk until smooth. Transfer to a pan, stir in the remaining milk, then gently bring to the boil, stirring continuously. Simmer for 3 min, then remove from the heat. Season with black pepper and add the mustard and two-thirds of the cheese. 

Spoon a third of the vegetable and Quorn mixture over the base of the prepared dish and cover with 2 lasagne sheets. Add another third of the vegetable and Quorn mixture and another 2 lasagne sheets. Top with half the cheese sauce, then the remaining vegetable and Quorn mixture and lasagne sheets.

Finish with the remaining cheese sauce. Sprinkle over the remaining grated cheese.

Bake for 30 min or until the top is golden and the cheese is bubbling. Garnish with the parsley and a grind of black pepper to serve.