Vegetarian Lasagne - Quorn

A meat free alternative to traditional lasagne. Even those who don't like quorn seem to like this. Goes brilliantly with garlic bread and green salad.

1. 1

   Chop onion and garlic and saute in oil.
   
   Now add generous dash of red wine and stock cube. Let onion simmer and soak up this mix. You can add herbs and nutmeg now or later. Should reduce down to a nice thick gravy consistency.
   
   Now add your chopped mushrooms. Let these cook and reduce before adding pepper.
   
   Add in the quorn mince, give everything a good stir. Now add tomatoes. You may need 3 cans, you may need 4. What you want is a nice liquid consistency, but not too liquidy. Add dash of worcester sauce and if you didn't add herbs and nutmeg earlier add now. If like me you liek a little extra iron in your diet add a generous handful of small red lentils that don't require presoaking.
   
   Leave on hob on lowest heat to simmer for as long as possible, at least 2 hours, preferably 3. Check on mix occasionally and stir.
   
   Once your bolognase is looking good to go (it shoudl smell fab btw) layer up in your lasagne dish. Blognase - layer of lasagne sheets - bolognase - more lasage sheets and then white sauce and top with parmesan.
   
   Pop in oven and cook for at least 30 minutes, you want topping to bubble and brown. I have my oven on at about 150c.