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Vegetarian Lasagne with Quorn Mince

  • Servings: 4
  • Calories per serving: 650

Utencils needed

  • Frying pan
  • Ovenproof dish
  • Saucepan

Ingredients

  • Thyme, 1tsp
  • Basil Powder, 2tbsp
  • Rosemary Powder, 1tsp
  • Oregano, 1 tsp
  • Dried chilli flakes, 1tsp
  • Garlic Powder, 1tsp
  • Parsley Powder, 1tsp
  • 1 Vegetable Stock Cube
  • Salt
  • White pepper
  • Extra virgin olive oil (1tbsp)
  • 500g Quorn Mince
  • 400g Chopped Tomatoes
  • 1 Onion (100g?)
  • 2 Cloves of Garlic
  • Mushrooms, 100g
  • Vegetarian Red Pesto, 3tbsp
  • Red wine, 3tbsp
  • Lasagne Sheets, 8-10
  • Butter, 25g
  • Plain Flour, 25g
  • Milk, 300ml
  • Mature Cheddar Cheese, 100g

Preparation

  • Dice the onion, store in a container
  • Crush and Dice Garlic Cloves, store in the same container as the onion
  • Dice mushrooms, store in a container
  • Open Chopped Tomatoes
  • Measure out 500g Quorn Mince into a container
  • Measure out Red Pesto into a container
  • Measure out red wine into a small glass
  • Start preheating oven to 200C
  • Measure out 25g butter
  • Measure out 25g Plain Flour
  • Grate the cheddar into a container
  • Set aside Basil Powder, Rosemary Powder and Thyme in a small container
  • Set aside Oregano, Dried Chilli Flakes, Garlic Powder, Parsley Powder in small container
  • Crumble stock cube over the same container with oregano, chilli flakes et al

Cooking

  • Heat the extra virgin olive oil in the frying pan
  • Add garlic and onion
  • Start timer once they're frying
  • 5 MINS
    • Add mushrooms
  • 7 MINS
    • Stir in red wine, it should deglaze the pan
  • 8 MINS
    • Stir in Quorn Mince
    • Stir in the tomatoes
    • Stir in the red pesto
    • Stir in Oregano, Dried Chilli Flakes, Garlic Powder, Parsley Powder and stock
  • 16 MINS
    • Stir in the Basil Powder, Rosemary Powder and Thyme
    • Add 1tsp salt and white pepper
    • Take pan off heat
  • Reset timer
  • Add butter to saucepan, put saucepan under heat
  • When the butter is mostly melted
    • Stir in the flour
    • Cook on a low-med heat
    • Start the timer
  • 1 MIN
    • Add milk slowly and turn heat high
  • After mixture has begun to thicken (~2-3 mins)
    • Add the cheddar
    • Reduce temperature to low-med
    • Season to taste (salt, pepper)
    • Reset & start timer again
  • 2 MIN
    • Spoon half of the mince mixture (from saucepan) over the base of the oven dish
    • Top that layer with lasagne sheets
    • Repeat agian
    • Pour the white sauce (from saucepan) across the top
    • Add some extra grated cheese across the top if desired
  • Add tray to oven, cook for 25-30 minutes, turning after 20. Top should be golden brown and bubbling.

Next time

  • Try Shitake Mushrooms
  • Find substitutes for the butter and milk, make it vegan.
  • More tomato sauce?
  • Add other veg/fillings (Aubergine, peppers, sweet potatoes)- there was enough space to make it a little bigger
  • Try fresh parsley and basil instead of dried powders (Apparently they don't keep their flavour when dried and then simmered in a mixture)

Sources