Meat-Free Lasagna

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  Step 1

  Slice the Quorn sausages and mushrooms and fry up with the Quorn mince, rosemary and several generous splashes of worcestershire sauce.

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  Step 2

  Chop the tomatoes, carrot, garlic, red onion and bring to the boil in a sauce pan with the red wine, bay leaves, cardamon seeds, cinnamon, mixed spice and mild chilli powder.

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  Step 3

  Season with salt and pepper and then stir the meat in to the tomato sauce. Simmer for 30 minutes.

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  Step 4

  Preheat your oven to 180 C and cook the lasagna sheets in boiling water for 3 minutes. Coat your baking tin with olive oil and lay one lasagna sheet along the bottom. Spread half of the meat along the bottom and then spread with a third of the creme fraiche and sprinkle with parmesan cheese and a third of the mozzarella. Lay another lasagna sheet on top and then cover with the remaining meat, another third of the creme fraiche, sprinkle with parmesan and another third of mozzarella. Lay the final lasagna sheet on top and spread with the remaining creme fraiche, parmesan and mozzarella.

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  Step 5

  Bake in the oven for 30 minutes before serving hot with a tasty side salad.

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