|Posted on August 30, 2009 at 12:10 PM|
Syn free on Extra Easy
2 red peppers
4 garlic cloves
4oz/113g vegetarian Parmesan cheese
9oz/255g Quorn mince
1 tsp dried red chill flakes
400g can chopped tomatoes with herbs
7oz/198g sweetcorn kernals
2 tsp dried mixed herbs
Salt and pepper
1lb 2oz/511g fat-free natural fromage frais
250g pot Quark
a pinch of nutmeg
12 lasagne sheets
Crisp green salad to serve
Deseed and cut the peppers and courgettes into 1in/2 1/2cm cubes. Peel and finely chop the onion. Peel and crush the garlic. Beat the eggs and grate the cheese.
Spray a large, non-stick frying pan with Fry Light and place over a high heat. Add the red peppers, courgettes, onion, garlic, Quorn, chilli flakes, tomatoes, sweetcorn and herbs. Season well and cook for 3-4 mins, stirring often.
Meanwhile mix together the eggs, fromage frais, Quark and nutmeg until smooth. Season well.
Preheat the oven to 200c/400f/Gas6. Spoon half the Quorn mix into a medium size lasagne dish. Top with 6 lasagne sheets. Spread over half the fromage frais mixture, follow with a layer of remining Quorn, the lasgane sheets, and finish off with the rest of the fromage frais mixture. Sprinkle over the cheese. Bake in the oven for 20-25 mins. Remove from the oven . Serve with a green salad.