2 cups strained unsalted tomatoes or canned crushed tomatoes
3 tbs. vegetable broth
Salt and pepper to taste
FOR THE RICOTTA TOPPING
4 large lasagna sheets, each cut into 2 pieces
2 tbs. fresh basil leaves, shredded
1 cup ricotta cheese
2 tbs. water
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
3 tbs. vegetarian Parmesan
Bring a large saucepan of water to the boil. Cook the lasagna sheets for 4 minutes until al dente, drain.
Heat the oil in a large skillet and saute the onion for 3 minutes. Add the garlic and mushrooms and cook for 2 minutes. Stir in the pesto, wine, tomato and vegetable broth. Bring to the boil then reduce the heat to medium, cover and cook for 2 minutes. Stir in the Quorn Grounds and cook for 8 minutes. Add half of the basil, season with salt and pepper.
Mix the ricotta with the water, nutmeg, salt, pepper and remaining basil, cover and microwave for approximately 30 seconds to warm through. Place 4 pieces of cooked lasagna pasta in a greased baking dish, place a quarter of the Quorn Grounds mix on each one, cover with a second piece of lasagna pasta and top with a layer of the ricotta mix. Sprinkle with cheese and grill for 1-2 minutes to lightly brown the cheese topping.