Suitable for Vegetarians
Serves 6
Prep time 40 minutes
Cook time 25 minutes
Difficulty Moderate
Nutrients per serving
Ingredients
- 350g Mr Organic vegetarian Seitan Ragu
- 1/2 red onion
- 1/2 red bell pepper
- 1 small zucchini
- 100g Quorn mince
- 2 cloves garlic
- 141g soft cheese
- 20g parmesan cheese
- 10g mozzarella cheese
- 20g ricotta cheese
- Salt and pepper to taste
- 1 egg
- 6 lasagne pasta sheets
Method
Step 1
For the sauce – heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender. Stir in Quorn mince and Seitan Ragu sauce. Bring to simmer. Reduce heat to low and cook 10 minutes or so.
Step 2
For the cheese filling – stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
Step 3
For the pasta – Bring a large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
Step 4
For assembly – preheat the oven to 180 degrees. Line the edges of the muffin tins with 1 pasta sheet per cup. Spoon 1/2 tablespoon of sauce into the bottom of each cup. Add a layer of pasta. Top pasta sheet with a tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat. Top these lasagna cups off with the leftover mozzarella. Bake at 180 degrees for 25 minutes. Serve & enjoy!
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