Comfort food at its best to enjoy with friends and family alike. It can be made in advance and stored in the fridge or freezer, then reheated and served in the stoneware dish to enhance any table.
Ingredients
Method
Ingredients
- 1 tbsp oil
- 2 carrots, peeled and finely diced
- 2 sticks celery, finely diced
- 1 onion peeled and finely chopped
- 500g Quorn mince (or minced beef for non-vegetarian option)
- 500g Quorn mince (or minced beef for non-vegetarian option)
- 1 tbsp tomato puree
- 1 tsp dried oregano or mixed herbs
- 1 tbsp Worcestershire sauce
- 9 sheets lasagne
For the sauce
- 25g butter
- 25g plain flour
- 250ml milk
- 1 tsp mustard powder
- 75g grated cheese
- 75g grated cheese
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Method
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1Preheat oven 180°C fan/ 200°C/Gas Mark 6
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2Using the Toughened Non-Stick Frying Pan heat the oil on a medium heat.
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3Add the onion, celery and carrots and cook for 10 minutes.
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4Add the Quorn or minced beef to the pan and cook for a further 5 minutes stirring constantly.
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5Mix in the tomatoes, oregano, tomato puree and Worcestershire sauce. Leave over a medium heat and make the white sauce.
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6Using the 3-ply Stainless Steel Saucepan, place the butter, flour, mustard, and milk in the pan over a medium heat and whisk until the mixture boils and the sauce is smooth.
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7Add the cheese and salt and pepper to taste.
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8To assemble the lasagne place 3 sheets of lasagne in the base of the Stoneware Heritage Square Dish (you may need to cut the sheets to fit) Place half the mince mixture on top of the lasagne.
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9Repeat step 7 and then place the remaining lasagne sheets on top of the mince.
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10Pour the cheese sauce over the top.
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11Place in the oven to bake for 30 minutes or until the top is golden and bubbling.
If the lasagne is being made in advance, place in the fridge or freezer at the end of step 9.
When ready to cook, ensure the lasagne is put into a cold oven, reduce the oven temperature by 20°C and increase the time for chilled by 10 minutes for frozen by 20 minutes.
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