isn’t it funny how we react to the words ‘veggie mince’… as though the very thought would turn our masterful culinary stomach… when actually, eaten in moderation, it’s rather healthy and the stuff hits the spot quite well, especially when you’re in need of bulk and want to make something that looks like a traditional lasagne… it is also a great meal to prepare for this time of year when you need something that anyone can eat regardless of meat-eating persuasion and can either last for a couple of meals or feed the hoards should they decide to swing by…
… I tend to make my bolognese type sauce in the morning and then construct the lasagne once i’m ready to eat, this way the sauce has time to cool and then re-heat which always adds to the flavour of the final dish.
veggie mince lasagne
I’m using Quorn mince but there are many brands out there… or if you’re feeling that it just has to be meat, why not try a turkey mince which is very lean and extremely kind to the budget…
for the bolognese sauce:
1 medium onion – chopped
2 garlic cloves – finely crushed
1 celery stick – finely chopped
2 packets of 300g frozen Quorn Mince
a handful of chestnut mushrooms – finely diced
1 large 250g tin of chopped tomatoes
1 large 250g tin of vegetable stock
2 teaspoons tomato puree
1 courgette – diced
1 glass of white wine
fresh rosemary and thyme
2 bay leaves
for the mustard cheese sauce
75g unsalted butter
1 tablespoon plain flour
1 pint of liquid made up of half milk and half vegetable stock
8oz of strong cheddar – grated
1 teaspoon of French mustard
– to make the ‘bolognese’ sauce, gently saute the onions, garlic and celery in a large heavy pan until the onions are translucent, add the mushrooms and let them sweat until tender, then add the mince, stir and let the whole lot sweat gently for about 5 minutes as the mince soaks up all the vegetable juices
– add the tomatoes then refill the tin with hot vegetable stock and add that too, then add the rest of the ingredients, stir and let it simmer very gently for at east an hour
– to make the cheese sauce, melt the butter over a gentle heat, remove the pan from the heat, add the flour and stir with a wooden spoon until all the butter is absorbed
– place the pan back onto the gentle heat and add a little of the milk/stock and stir continuously until it becomes a smooth paste. Slowly add a little of the liquid whilst stirring until all the liquid has gone and the sauce becomes nice and thick, then let the sauce cook a little.
– after about 5 minutes add the grated cheese and mustard and stir until melted
– pre-heat the oven to 180c
– take a large ovenproof dish and layer the lasagne, bolognese sauce first, then pasta, then cheese sauce… I try and go for 3 layers, finishing with white sauce and topping with freshly torn mozzarella and a little more grated cheddar
– bake in the oven for 30 minutes or until beautifully golden on top
eat and of course, enjoy!
Good timing – I'm giving up red meat for January (as we're off to Argentina at end of month when it will be nothing BUT red meat for 2 weeks), but I want it to be fun and not deprivation-y. With all the flavours from the mustard, cheese and shrooms here, it fits the bill nicely.
Happy New Year!
This is perfect for the vegetarians in our lives!
That looks delicious!
I made your steamed pudding recipe for Christmas Day – it was spectacular, and tasted delicious. It is amazing how many confirmed meat-eaters also had to dig in and help themselves to it (along with piling their plates full of turkey) to a man they thought it was something they'd enjoy eating again. This one looks as though it could have the same result!
xx
looks great and love the use of mustard in the cheese sauce happy new yr
@Elaine, wow, thanks for the vote of encouragement!
I suspect that many non-vegetarians wouldn't even know that it wasn't meat if you didn't tell them.
We have successfully used Quorn in Indonesian cooking. It absorbs flavours very well -e.g. Ketjap Manis.
I'm assuming I can't find Quorn mince here in the US of A. Substitute?
I actually prefer a veggie lasagne to the meat version, but I am afraid I am one of those weird people who can't stand the taste of quorn – my veggie friend's find this very odd, but there honestly is a taste to it. Odd then, that I have a veggie bolognese recipe, made entirely out of veggies, that I regularly use to top baked spuds or pasta but never thought to use it in lasagne. DOH!
This is a good idea as you still get the meat texture. I've always just used a mix of veg and made a bolognaise sauce with that. I must try this with Quorn. GG
Looks fantastic Dom. You always come up with some good looking recipes. We could all stand doing without meat a couple times a week. That's one of my resolutions. I plan on having two meatless days a week. Wish me luck, we love our beef around here.
Mustard cheese sauce you say? Ok, I'm so making this next time I'm craving lasagna! I looks and sounds wonderful!
I'd be more than happy to eat this and your mustard twist is inspired.
I'm not really – am I? You're captcha word for me today is SADURR 🙁
I was travelling back to the UK when you posted this, but I LOVE quorn, and Mum and Dad use it all the time! Looks LOVELY Dom!
I've always made a mean Quorn Lasagne so I'll try this and compare. I love mustard cheese sauce on leeks so i expect it will be lovely. Thanks
Oh gosh this is mouthwatering. I would love to have some now. I've found your blog through As Strong As Soup. I'm very glad I did. I am now a follower, would you support me as well? I am quite new to blogging. Thanks : )