1 gluten free vegetable stock cube, dissolved in 50ml hot water
1 tbsp tomato puree
1 tsp oregano
Bunch fresh basil leaves, torn
Salt and pepper to taste
8 sheets gluten free lasagne, cooked in a large pan of hot water for 5 minutes
Ingredients for the Cheese Sauce
25g butter
25g gluten free flour
300ml semi skimmed milk
100g mature cheddar
Method
Heat the oil in a large frying pan, add the onion and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more
Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and herbs. Stir well. Cook for 8-10 minutes until the vegetables are cooked
Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Add the basil and season to taste
To make the cheese sauce, melt the butter in a heavy based pan over a medium heat. Stir in the flour and continue to cook for 2-3 minutes. Gradually add the milk a little at a time, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated Cheddar, Season with salt and black pepper
Preheat the oven to 200C/350F/Gas Mark 6
To assemble the lasagne, place 2 of the gluten free lasagne sheets in the bottom of an oven proof dish. Cover with a third of the Quorn Mince mix. Repeat with the remaining sheets and Quorn Mince mix, top with the cheese sauce and sprinkle over the remaining cheese. Bake in the centre of the oven for 25 minutes until golden brown