Summary

Ingredients

• 2 packs Quorn
• 1 dash olive oil
• 4 medium onion (s)
• 4 cloves garlic
• 0.5 ½ small carrot (s)
• 40 g celery
• 40 g parsley root (s)
• 1 tablespoon tomato paste
• 150 ml red wine
• 30 g butter
• 1 ½ liter tomato sauce, homemade or ready-made
• salt and pepper
• sugar
• sage
• Oregano, fresh
• Paprika powder, noble sweet
• 40 g butter
• 2 tablespoon flour
• 300 ml milk
• 1 dash cream
• salt and pepper
• nutmeg
• 1 package lasagne sheets
• 1 package Gouda, medium-aged

Print Recipe Pin Recipe

Instructions

1. For the tomato sauce, cut the onions, carrots, garlic, celery and the parsley root into very small cubes of 1 - 2 mm and sauté in a little olive oil. Add the tomato paste and toast it briefly, making sure that it does not burn, otherwise it will taste bitter. I like to add some butter to sweat the tomato paste. Firstly, I like the taste and secondly, it is easier to roast. Deglaze with red wine and wait until the vegetables have completely absorbed the red wine and only then add the tomato sauce. Simmer for about 25 minutes with the lid closed.
2. Season the tomato sauce with salt, pepper, a little sugar, paprika powder, sage and a few fresh sprigs of oregano. When the sauce is ready, add the Quorn Hack, you should let the sauce simmer for another 10 minutes.
3. For the béchamel sauce, heat the butter over medium heat and brown it very lightly, add the flour and sauté briefly. Now gradually add the milk.
4. Here`s a tip for everyone who has not yet made a béchamel or has not managed to get it lump-free: you have to stir the whole mixture relatively quickly until everything has joined together again, only then is the next shot of milk added. At first it is just a lump and gradually it turns into a sauce. You need some trust and patience here. I repeat all of this about 4-5 times. If you have accidentally added too much milk, that doesn`t matter, you just have to stir a little longer. It is important to stir until everything has reconnected to form a unit or a homogeneous mass. It is then at your own discretion how thick you want the béchamel to be. I like to leave them relatively thick.
5. Now simmer for about 10 - 15 minutes at a low temperature and season with salt, pepper and a little nutmeg.
6. Now we come to layering the lasagna. First, put some béchamel in the mold and spread it on the bottom so that the pasta sheets don`t stick. Then comes the first layer of pasta. If you have an oval shape, like me, you just have to break it up a little. Put the tomato sauce on top of the pasta, then the béchamel and pasta again. You proceed in this way until either everything is empty or the form is full. At the end, distribute the grated Gouda cheese on top of the lasagne.
7. The lasagna is then placed in the oven for about 25 - 30 minutes at 170 degrees or you can follow the time on the instructions for the pasta. Otherwise, the lasagna is ready when the cheese is nicely browned.