Slow Cooked Vegetarian Lasagna

1 tbsp olive oil
2 onions, diced
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, finely sliced
Oregano 5 stems) (1 x tsp  dried herbs as alternative)
250g Quorn mince
1 tbsp tomato purée
400g tin chopped tomatoes
400g passata
2 x veg gel stock

100ml red wine (optional)
9-12 lasagne sheets (depending on the size of your slow cooker)

Bechamel Sauce

50g butter
50g plain flour
550ml semi-skimmed milk
1 tsp dijon mustard
200g grated cheddar (optional but recommended)

Tomato Sauce

This is a perfect example of a dish that you really do need to implement a little hob work to get the best results.

In a large pan, heat the olive oil over a low heat. Fry the onion, carrot and celery for 5 mins, or until softened then add the garlic and herbs and cook for a further 5 minutes.
Turn up the heat, if you are using wine add and simmer until its almost disappeared. Stir in the tomato purée, chopped tomatoes, passata and stock and simmer for 10 mins  until the liquid has reduced. Season to taste.
You can make this sauce in advance, cool and then chill until required. Do not at this stage add your Quorn.

Bechamel sauce.

Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens. If using cheese then grate and add now. Stir until melted. Add mustard and season to taste.

Just before layering up add your frozen Quorn mince to the tomato sauce and stir in.
Layer up the lasagne in the slow cooker, starting with the tomato sauce then the pasta, rpt until nearly full and then pour the bechamel sauce on top.
Cook for 4 hours on low setting and just before serving brown off the cheese under a grill if possible. Serve with a green salad.