Page 156 - CMC Recipe Book

Method
Peel, wash and dice the onions and carrots. Roughly chop tomatoes.
Seal the Quorn in a large saucepan with a little water, stirring continuously to avoid the Quorn sticking. Add the onions, garlic, tomato purée and 2 litres of water and simmer for 30 minutes.
Add the carrots to the mixture, bring back to the boil and simmer for a further 10 minutes.
For the white sauce melt the margarine in a saucepan then slowly add the flour, stirring until it forms a sandy texture.
Add the milk gradually to the mixture and bring back to the boil, stirring until the texture is smooth. Simmer for 5 minutes to cook out the sauce.
Take the sauce off the heat and gradually add the cheese.
Cover the bottom of the serving dish (gastronorm / BS tin) with a layer of Quorn mixture, add a layer of lasagne sheets and cover with Quorn mixture add a final layer of lasagne sheets.
Top with the cheese sauce.
Bake in the oven for approximately 45 minutes Gas 4/180°C.