Quorn lasagne sw

1. Method
1. Pre-heat oven to 200C / 400F / Gas Mark 6.

2. Heat a large pan sprayed with Fry Light, add the onion, garlic and Quorn and fry until soft.

3. Add the mushrooms (if using), passata, seasoning and herbs. Stir well, bring to the boil and then reduce to a simmer for 5 minutes.

4. Layer half of the Quorn mixture into the bottom of a lasagne dish and cover with 3 sheets of lasagne. Repeat the layers.

5. Make up the cheese sauce mix with boiling water as per the packet instructions. Add half of the grated cheese to the cheese sauce. Pour the cheese sauce over the top of the lasagne & sprinkle with the remaining cheese.

6. Transfer the lasagne dish to the oven and bake for 30 minutes until the topping is golden brown.

7. Serve immediately with Syn-free potato wedges and a green salad.

Syn-free potato wedges: -
Pre-heat the oven to 220C / 425F / Gas Mark 7. Cut potatoes into six wedges (or eight if the potatoes are particularly large). Spray a roasting tin with Fry Light and add the potato wedges. Sprinkle with Schwartz Season-all or barbeque seasoning, and spray with more Fry Light. Transfer the roasting tin to the top shelf of the oven for 15 minutes. When the lasagne is ready to go into the oven, reduce the heat to 200C / 400F / Gas Mark 6 and move the wedges down to the next shelf, placing the lasagne on the top shelf. Cook for a further 30 minutes, until the wedges are golden and crisp.