Pembrokes Vegetarian Red Pepper Pesto Lasagne

Yummy comfort food, for when you have friends over, have made this recipe with Quorn mince, but beef works brilliantly

1. 1

   Preheat oven to 200C
   
   Chop the shallots
   
   Bring pan of salted water to boil and cook lasagne sheets til al dente (should take about 10 mins) then separate and drain
   
   In a frying pan or similar add a tablespoon of olive oil and brown & soften the quorn/mince, then put to one side.
   
   Saute the shallots in olive oil until soft, then add spinach and mix.
   
   Take pan off heat and mix most of the jar of pesto into the spinach shallot mix.
   
   In your dish add a layer of the white sauce at the bottom, then begin to layer up the components as follows:
   
   Layer of lasagne sheets
   Layer of Quorn/mince
   Layer of spinach/pesto mix
   Layer of crumbled Caerphilly cheese
   Layer of shredded mozzarella
   Layer of lasagne sheets and so on and so on
   
   Now spread the white pasta sauce over the top of your lasagne, then top with the rest of the mozzarella, grate some parmesan on the top, and pop in the oven for approx 45 mins.