Following instructions are by Misty Babcock.
Chop an onion and a red pepper and fry in a little olive oil until softened. Add sliced mushrooms if using and fry a little while longer. Pour in one jar of pasta sauce, half a package of Quorn mince and 1/3 of a sauce jar of water (put it in the jar and shake it around before pouring, to get the last bits of sauce). Add some sundried tomato paste if you like. Mix well and taste; add salt and pepper, and a teaspoon of sugar if it tastes too tangy. Simmer as long as you like - if you're in a hurry, 15 minutes, and if you're not, however long suits. Stir occasionally.
While the sauce simmers, mix half a tub of ricotta cheese with a couple teaspoons of pesto sauce, until thoroughly mixed. Grate a lump of mozerella cheese into a seperate bowl.
Once the sauce and cheeses are ready, assembly can begin. You may want to start the oven preheating at this point, if you haven't already done so.
Into the bottom of a rectangular baking dish, spread a layer of sauce. Don't skimp, but don't overdo it either. Add a layer of no-need-to-precook lasagna noodles. If they overlap, spread a little sauce under the join - you should never have dry noodle sitting on top of dry noodle. Now, proceed to layer the rest of the ingredients - if you have lots of mozerella, you can have a mozerella layer as well as your ricotta layer, and there should be at least one sauce layer somewhere in the middle. Always make sure to spread a little sauce under the pasta joins. End up with a layer of pasta, over which goes the remaining sauce and a whackload of mozerella. An alternative for the top is a layer of sauce and then a layer of white sauce, but as this requires making up a batch of white sauce, I normally just use the mozerella instead.
Bake in the oven at 175C for approximately 30 minutes, until it's bubbling and the cheese is starting to brown a bit. Remove and leave to cool and settle for 10 minutes. Serve and enjoy. Yum!