Manly Meat-Free Lasagne
INGREDIENTS (Serves 4)
◆ 2tbsp olive oil
◆ 400g sweet potatoes, peeled and cut into small dice
◆ 1 onion, chopped
◆ 1 large carrot, diced
◆ 1 leek, sliced
◆ 1 red pepper, deseeded and chopped
◆ 1 garlic clove, finely chopped
◆ 300g frozen Quorn mince
◆ 500g jar tomato pasta sauce
◆ 2tsp oregano or Italian-style mixed herbs
◆ 6-7 lasagne sheets
◆ 480g jar white sauce for lasagne
◆ 80g mature Cheddar cheese, grated
◆ Salad leaves, cherry tomatoes and vinaigrette dressing, to serve
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2 Put the olive oil into a roasting tin with the sweet potatoes, onion, carrot, leek, red pepper and garlic.
Toss together and roast for 30-35min, until tender. Stir in the frozen Quorn and jar of tomato pasta sauce. Mix in the herbs. Season.
3 Spoon half the mixture into the base of a lasagne dish and place three lasagne sheets on top. Spread half the white sauce over. Spoon the remaining vegetable mixture on top, then arrange the rest of the lasagne sheets over this. Spread the white sauce over the top and sprinkle with the grated cheese.
4 Bake for 40-50min, until golden brown and bubbling. Ser ve with salad leaves and cherry tomatoes, drizzled with vinaigrette dressing.