Quorn Open Lasagne

Name: Quorn Open Lasagne
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300g Quorn Mince; 2 tbsp olive oil; 1 onion, very finely chopped; 2 cloves of garlic, crushed; 100g mushrooms, thinly sliced; 4 tbsp red pesto; 2 tbsp red wine; 400g tomato passata; 1 vegetable stock cube; Ingredients for the Ricotta Topping; 4 large, fresh lasagne sheets, each cut into 2 pieces; 2 tbsp fresh basil, shredded; 250g ricotta cheese; 2 tbsp water; ¼ tsp nutmeg; ½ tsp salt; ½ tsp black pepper; 50g vegetarian Parmesan cheese, grated

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Lasagne is easily a national favourite, but if you’re in a hurry, it’s not a go-to choice. Luckily, we’ve created a mouth-watering solution. We present, the Quorn Open Lasagne, which uses our Quorn Vegetarian Meat-Free Mince as its base.

After covering the bottom of a large dish with lasagne sheets, you then top it with a traditional bolognese sauce and a seasoned ricotta topping. Compared to a traditional style, this open lasagne takes a fraction of the time to cook and can be whipped up in just 15 minutes!

Italian Food Recipes Vegetarian Mince Recipes Pasta Recipes

Serves 4

15 mins

Easy

465 cals
(Per serving)

25g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

300g Quorn Mince
2 tbsp olive oil
1 onion, very finely chopped
2 cloves of garlic, crushed
100g mushrooms, thinly sliced
4 tbsp red pesto
2 tbsp red wine
400g tomato passata
1 vegetable stock cube
Ingredients for the Ricotta Topping
4 large, fresh lasagne sheets, each cut into 2 pieces
2 tbsp fresh basil, shredded
250g ricotta cheese
2 tbsp water
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
50g vegetarian Parmesan cheese, grated

Method

Bring a large pan of water to the boil. Cook the lasagne sheets for 4 minutes until al dente
Meanwhile, pre -heat the oil in a frying pan over a medium to high heat and fry the onion gently for 3 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
Stir in the red pesto, wine, tomato passata and crumbled stock cube. Bring to a boil, cover and simmer gently for 2 minutes then stir in the Quorn Meatless Grounds. Cover and cook for a further 8 minutes. Taste and season with salt and pepper as required. Stir in half of the basil
Preheat the grill to a high setting
Mix the ricotta with the water, nutmeg, salt, pepper, the remaining basil and half of the cheese, cover and microwave for 30-40 seconds to warm through
Place four pieces of cooked lasagne sheet on a heatproof sheet. Place a quarter of the Quorn lasagne filling on each one, cover with a second piece of lasagne pasta and top with a layer of the ricotta mix. Sprinkle the cheese over and grill for 1-2 minutes to lightly toast the cheese topping.

Serve with salad leaves or steamed vegetables.