Quorn Mexican lasagne


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We quite often go meat free for our family evening meal, and usually have a pack of meat-free mince, such as Quorn, in the freezer. One of the things I like most about it, apart from it being high in protein and low in fat, is that it’s convenient, and meals can be cooked up in around 10-15 minutes, which is essential when you have hungry kids waiting to be fed.

Lasagne can often be time consuming to make, but by using Quorn it cuts down on the prep time, and by using flour tortillas instead of lasagne sheets it cuts down on the cooking time too. I also like to spice this dish up a little to give it a Mexican twist, and adding sweetcorn and avocado is a great way to get some extra 5-a-day into the kids’ diets.




Preheat the oven to 180°C/gas mark 4
To begin, heat the oil in a pan. Add the onion and garlic and fry gently over a low heat until softened
Stir in the chilli powder and cook for a minute longer before adding the Quorn mince, tomatoes, kidney beans and 50ml of water
Cook for around 10 minutes until heated through, then add the sweetcorn and avocado and stir to combine
Transfer 1/4 of the mince to the base of a round ovenproof dish. Lay a tortilla on top of the mince, trimmed to size if necessary, then add another 1/4 of the mince, followed by another tortilla
Repeat with the remaining mince and tortillas, then top the final tortilla with the sour cream and scatter over the cheese
Bake in the oven for approximately 30 minutes, until the cheese is golden-brown. Remove and serve
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