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Lasagna (Quorn or Beef)

Lasagna (Quorn or Beef)

Lasagna is my all time favourite meal. It's so comforting, rich and homely, but it's also quite tricky and difficult to get right. Having made many failed lasagnas, I finally have a method that works every time.

I've recently gone veggie, so I tried this recipe with Quorn mince and it was absolutely delicious, I could barely tell the difference!

My top tips are to include the red wine (if you have some) as it really brings out the flavour of the lasagna, and to be patient with the cheese sauce, make sure to add the milk really gradually.


Gluten free lasagna sheets (I used waitrose)

350g quorn mince (or beef mince)

1 red onion

1 clove garlic

1 large or 2 small carrots

400g can chopped tomatoes

250g passata

Red wine (optional)

Salt and pepper to season

For the cheese sauce:

25g butter

25g gluten free plain flour (I use doves farm)

600 ml (1 pint) milk

170g grated cheddar cheese



1.       Pre-heat the oven to 180⁰C.

2.       Dice the onion and chop the carrot into small pieces.

3.       Heat a tablespoon of vegetable oil in a large pan or wok. Add the chopped onion and carrot and fry on a medium heat until the onion begins to brown (around 5 minutes).

4.       Crush the garlic clove and add to the pan. Leave to cook for 1 minute.

5.       Add the mince. If using Quorn mince, cook for roughly 3 minutes. If using beef mince, cook until the mince has turned brown with no pink remaining.

6.       Add the can of chopped tomatoes, the passata and a generous splash of red wine to the pan. Stir to combine.

7.       Season to taste with salt and pepper.

8.       Bring the ‘meat’ mixture to the boil and then turn the heat down to a low simmer while you prepare the cheese sauce.

9.       In a separate pan, melt the butter. Add in the flour and some black pepper and cook on a medium heat for 1 minute.

10.   Turn the hob down slightly to a medium-low heat. Add the milk gradually (if added all at once it will be difficult to get the sauce to thicken). Each time you add milk, stir the sauce continually until it thickens before adding more milk. Don’t be tempted to add more flour once you have begun to add milk; this will make the sauce lumpy.

11.   Once all of the milk is added and the sauce has thickened, add most of the cheddar cheese (leaving some for the top) and stir until smooth and combined.

12.   Bring a separate pan of water to the boil and put 8 pasta sheets in one at a time (to avoid them sticking together). Boil for 2 minutes to soften. They will not be completely cooked.

13.   Take an oven dish and begin to layer your lasagna. The layers should go:

-   Half the mince mixture

-   4 pasta sheets (or however many you need to cover the mince)

-   Half the cheese sauce

-   The rest of the mince mixture

-   4 pasta sheets

14.   Sprinkle the rest of your cheese on top.

15.   Place in the oven and cook for 35 minutes.

16.   Enjoy!

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