Quorn Vegetarian Lasagne

Bring a taste of Italy to your kitchen with this healthier alternative to a continental classic - lasagne.

Swap your usual mince for our tasty, meat free mince in this vegetarian lasagne recipe. You'll still get to enjoy all the comforts of a homemade lasagne with oozy cheese, a creamy white sauce and a deliciously tasty tomatoey ragu between layers of perfectly cooked pasta.

You can also use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them for speedy mid-week meals when time isn't on your side!

This vegetarian mince lasagne recipe is a little healthier than the usual options out there but just as delicious - trust us, it'll be a family favourite in no time. Bellissimo!

Serves 4

30 mins

A Little Effort

538 cals
(Per serving)

24g of fat
(Per serving)

Ingredients

  • 500g Quorn Mince
  • 1 tbsp of olive oil (unlike beef mince, Quorn Mince does not need to be cooked in oil, you can just add it into the sauce. So you only need 1 tbsp of olive oil for this recipe)
  • 1 onion, finely chopped
  • 2 cloves of crushed garlic
  • 100g mushrooms, sliced
  • 400g tin chopped tomatoes
  • 3 tbsp vegetarian red pesto
  • 1 tsp oregano
  • 3 tbsp red wine
  • 1 vegetable stock cube
  • 2 tbsp fresh basil, shredded
  • 8-10 lasagne sheets
  • 25g butter or margarine
  • 25g plain flour
  • 300ml milk
  • 100g mature cheddar cheese, grated plus extra for topping
  • Salt and freshly ground black pepper or ground white pepper

Method

  1. Preheat the oven to 200C, 400F, Gas Mark 6.
  2. Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
  3. Add the mushrooms and cook for a couple of minutes.
  4. Stir in the Quorn Mince and then the tomatoes, vegetarian red pesto, oregano, wine and vegetable stock cube. Increase the heat and simmer gently for 5 minutes.
  5. Stir in the basil, season to taste then remove from the heat.
  6. Make the white sauce by melting the butter, stir in the flour and cook gently for a minute stirring constantly. Slowly add the milk and reheat until beginning to thicken. At this stage add the cheese, season to taste and simmer gently for 2 minutes.
  7. Spoon half of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, repeat the layers, then pour over the cheese sauce and scatter with a little grated cheese and bake in the oven for 25-30 minutes until the top is golden brown and bubbling.
  8. Serve immediately with a green salad and garlic bread.