500g Quorn mince
1 tbsp of olive oil
1 onion, finely chopped
2 cloves of crushed garlic
100g mushrooms, sliced
400g tin chopped tomatoes
3 tbsp red pesto
1 tsp oregano
3 tbsp red wine
1 vegetable stock cube
2 tbsp fresh basil, shredded
salt and freshly ground black pepper
8-10 lasagne sheets
25g butter or margarine
25g plain flour
300ml milk
100g mature cheddar cheese, grated plus extra for topping
salt and freshly ground black pepper or ground white pepper

500 g Quorn mince 1 tbsp of olive oil 1 onion, finely chopped 2 cloves of crushed garlic 100 g mushrooms, sliced 400 g tin chopped tomatoes 3 tbsp red pesto 1 tsp oregano 3 tbsp red wine 1 vegetable stock cube 2 tbsp fresh basil, shredded 8 -10 lasagne sheets 25 g butter or margarine 25 g plain flour 300 ml milk 100 g mature cheddar cheese, grated plus extra for topping

Preheat the oven to 200C, 400F, Gas Mark 6.
Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
Add the mushrooms and cook for a couple of minutes.
Stir in the Quorn mince and then the tomatoes, red pesto, oregano, wine and vegetable stock cube. Increase the heat and simmer gently for 5 minutes.
Stir in the basil, season to taste then remove from the heat.
Make the white sauce by melting the butter, stir in the flour and cook gently for a minute stirring constantly. Slowly add the milk and reheat until beginning to thicken. At this stage add the cheese, season to taste and simmer gently for 2 minutes.
Spoon half of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, repeat the layers, then pour over the cheese sauce and scatter with a little grated cheese and bake in the oven for 25-30 minutes until the top is golden brown and bubbling.
Serve immediately with a green salad and garlic bread.