• Pre-heat oven to 180C Fan

First make the cheese sauce: -

• Put the skimmed milk in a saucepan and add the corn flour water mixture.
• Turn on the heat low and whisk using a balloon whisk until beginning to thicken to create a white sauce.
• Gradually add the grated cheese, continually whisking to make it a creamy cheese sauce.
• Place to the side.

Second make the Bolognese sauce :-

• Gently heat the oil in a pan and sauté the onion and garlic for 4 to 5 minutes until softened.
• Add the sliced mushrooms and sauté together for 2 to 3 minutes.
• Add the Quorn mince, then stir in the corn flour, tomato puree, salt, pepper, chopped basil, tomatoes and the water.
• Stir the mixture thoroughly then bring the pan to the boil and turn down the heat to a gentle simmer for 8 – 10 minutes.
• Pour half of this Bolognese sauce into a shallow ovenproof dish and then top with half of the lasagne sheets. Repeat this process with the other half of sauce and lasagne sheets.
• Re-heat and whisk the cheese sauce just so it has a pouring consistency if it has been allowed to cool then pour it over the top of the lasagne layers and sprinkle it with the grated cheese.
• Bake in the oven for 20 – 25 minutes until the cheese is brown and bubbly.
• Allow to cool before serving and then serve with a green salad and garlic bread