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Quorn, squash and spinach lasagne

This fresh vegetable lasagne recipe is so easy to make and deliciously filling thanks to the seasonal butternut squash, veggie mince and parmesan crust topping
Serves: 4
Prep time: 40 mins
Cooking time: 1 hr
Total time: 1 hr 40 mins
Skill level: Bit of effort
Costs:Mid-price

Ingredients

    • 500g (1lb) butternut squash, chopped
    • 2 tbsp olive oil
    • 1 onion, peeled and chopped
    • 2 cloves garlic, peeled and crushed
    • 300g (10oz) Quorn mince
    • 400g can chopped tomatoes
    • 2 tbsp tomato and chilli chutney
    • Salt and freshly ground black pepper
    • 250g (8oz) frozen spinach
    • 2 tbsp cornflour
    • ½ litre (16fl oz) semi-skimmed milk
    • 30g (1oz) butter
    • 6 sheets lasagne
    • 2 tbsp grated Parmesan cheese
    • Few sprigs of marjoram, optional
    • 1.5 litre (2½ pint) baking dish

Method

    1. Set the oven to Gas Mark 6 or 200°C. Put the butternut squash into a roasting tin and pour over 1 tablespoon oil. Roast for 25 mins until tender.
    1. Meanwhile, heat the rest of the oil in a large frying pan, add the onion and cook for a few mins, to soften. Stir in the garlic and Quorn mince, and cook for 2 mins.
    1. Add the tomatoes and chilli chutney. Simmer for 5 mins, and season with salt and pepper.
    1. Defrost the spinach according to packet instructions, strain to squeeze out excess liquid.
    1. Put the cornflour into a measuring jug, gradually add some of the milk, to form a smooth paste, then pour in the remaining milk. Season and add the butter. Heat in a microwave on High for 2 mins, whisk and repeat until the sauce is thickened and smooth. Alternatively, make the sauce in a pan.
    1. Layer up the mince, squash, spinach, sheets of lasagne and sauce in the baking dish, finishing with a layer of lasagne and sauce. Sprinkle the Parmesan over the top and bake for 35 mins until the topping is golden. Garnish with a few sprigs of marjoram, if you like.You can freeze before baking for up to 1 month. Once frozen, wrap the dish in a freezer bag. Cook from frozen for 50 mins.

Nutritional information per portion

fat 18.0g saturates 8.0g calories 354(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.