In my Baking Phase, I have branched away from baking biscuits to a classic recipe that is frequently overlooked.  The history of the Lasagne seems to be Greek originally, but the Romans borrowed it and adopted it as one of their own.  It has been a staple diet of the poor an imporvorished for nearly 2000 years, so what a fantastic forum to display it.

This is my Non-Vegetarian, Vegetarian Lasagne.

For this you’ll need:

1 Jar of cheap-ish pasta sauce,

1 tub of carbonara sauce / or cheese sauce

Half a red onion

Three cloves of garlic

Bag of Quorn mince

1 glass of Red Wine

2 tsp of Red Pesto

Heaped tsp Spoonful of Bisto.

Tomato Puree (75g)

Grated cheese, Cheddar and Parmasan.

  1. Fry the onion and the garlic until they start browning in the bottom of a non-stick saucepan.
  2. Add the Quorn and fry for 4 minutes and then add the red wine, pesto, pasta sauce, puree and cook for 10 minutes.
  3. Grease up a baking dish with olive oil.  It doesn’t have to be big and flat but something that will be large enough to take the contents and not overflow.
  4. Pour the meaty mixture in then top with the pasta sheets, spread the cheese/carbonara sauce across and top with cheese.  Repeat until you get to the top of the dish ending with meat sauce.
  5. Bake at 180 celsius for 40 – 50 minutes.
  6. Eat with Garlic Bread.

If this doesn’t do it for you, then there is a lovely recipe at GrubsUp

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