Delicious meat free lasagne with a blue cheese white sauce
A healthier and lighter way to enjoy a delicious lasagne. Made with quorn mince and a rich ragu layered with pasta and a white blue cheese sauce.
Ingredients
For the quorn ragu
2 x tin tomatoes
2 tbsp tomato puree
1 tsp dried oregano
3 anchovies fillets, finely chopped
2 garlic cloves, finely chopped
1 onion, diced
6 basil leaves chopped
50g chorizo diced (obviously leave this out if you’d like it to be completely meat free)
Vegetable stock cube/pot dissolved in 200ml boiling water.
500g quorn mince
Pinch of salt and pepper
For the white sauce
40g salted butter
2 tbsp flour
100ml milk
100g blue cheese
100ml sour cream
For the lasagne
Lasagne sheets
Grated cheese
Method
Pre heat the oven to 180°c | Gas mark 6
Make the ragu by placing a large saucepan over a medium heat. Drizzle in a splash of olive oil. Add the onion, chorizo, garlic and anchovies and stir until the onion is translucent. Add in the tomato puree and stir together for a minute.
Add the quorn mince to the frying pan and stir over the heat for 2 minutes. Add the tinned tomatoes, stock, oregano and basil leaves, season with salt and pepper to taste and reduce to a simmer for 5-10 minutes.
Meanwhile make the blue cheese sauce. Gently heat the butter over a medium heat until melted. Wisk in the flour to make a roux. Gradually wisk in the milk until smooth. Add in the creme fraiche and blue cheese and keep over the heat until all the blue cheese has melted and the sauce is smooth and thick.
Layer up the lasagne. Take a large oblong casserole dish. Start with a layer of mince followed by a single layer of lasagne sheets then a covering of white blue cheese sauce. Repeat until all the sauce and ragu have gone. Make sure to finish with a layer of pasta and white sauce.
Sprinkle with grated cheese and a good grind of pepper. Place in the oven and bake for 40 minutes.
Serve with a fresh green salad and garlic bread.