The Emperor's New Sheets is a several layered vegetarian lasagne made with quorn mince and red kidney beans cooked in a tomato sauce, white béchamel sauce, cheddar and feta cheese and of course the lasagne sheets. I baked mine in small ceramic dishes hence why there are only a few layers but of course you can use any kind of dish you wish.
Ingredients:
for the tomato sauce:
-quorn mince
-red kidney beans
-tin of chopped tomatoes
-onion
-salt/pepper
-garlic powder
-vegetable stock
-cumin
-paprika
-dry basil
-bay leaves
for the béchamel sauce:
-30g butter
-30g all purpose flour
-300ml milk
-salt/pepper
extras:
-lasagne sheets
-cheddar cheese
-feta cheese
Let's start from the first element of this dish which is the making of the tomato sauce. In a sauce pan sauté some diced onion, empty the tin of tomatoes, add all the seasoning and cook on low heat for 20-25mins. After the first 10mins add the quorn mince and after the first 15mins add the red kidney beans and cook for a bit longer.
For the béchamel sauce melt the butter in another sauce pan on low heat, add the equal amount of flour and mix. Slowly start pouring the milk in small quantities and keep mixing quickly and steadily so that the cream doesn't split. After adding the last bit of milk let it simmer for 5mins or until it has the desired consistency. Don't forget to add the salt and pepper at some point too.
The rest is very easy as all you have to do is construct the lasagne. Add a layer of the quorn and kidney beans at the bottom of the dish, then a sheet of the pasta, then more tomato sauce, béchamel, some grated cheddar cheese and crumbled up feta cheese and then you just repeat the same process until you've filled your dish. I've never had feta cheese in my lasagne before but I really enjoyed it and I will definitely doing that again. Cook your lasagne in the oven at 180° about 30mins.
