Rosemary Conley's Quorn lasagne

Preheat the oven to 180ºC (350ºF, gas mark 4).

Heat a large non-stick pan, and dry-fry the onions and garlic until soft. Add the Quorn mince, and cook until brown.

Add the remaining ingredients and simmer gently for 20 mins to allow the flavours to combine while you make the topping.

Heat the milk and mustard powder in a saucepan. Dilute the cornflour with a little cold milk and whisk into the milk and mustard. Season with salt and black pepper.

Spoon a thin layer of the sauce into an ovenproof dish. Cover with a layer of lasagne sheets (don't overlap them, as they will expand during cooking). Continue layering the Quorn sauce and lasagne sheets.

Cover the top of the lasagne with the remaining sauce and sprinkle with the grated cheese.

Bake the lasagne in the oven for 35-40 mins until brown.