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!
Italian Food Recipes Vegetarian Mince Recipes Vegan & Vegetarian Pasta Recipes Back to School Recipes
Serves 4
30 mins
A Little Effort
538 kJ
(Per serving)
24g of fat
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
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
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
- Add the mushrooms and cook for a couple of minutes.
- 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.
- Stir in the basil, season to taste then remove from the heat.
- 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.
- 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.
- Serve immediately with a green salad and garlic bread.
Chefs tip
This recipe is great with added veggies such as carrots, peas and courgette!
Recipe Inspiration
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The nation has spoken
(1468)
4 out of 5 stars
Ash
5 out of 5 stars
My mum has been making this lasagna for years and it always tastes amazing, now I've moved out I make it for my partner who also loves it!
Response from Quorn
Different chef, but the same great taste!
Jez
5 out of 5 stars
Another cracking recipe. First time I’ve made a lasagne and it was bang on.
Response from Quorn
That's what we like to hear! Thanks
Tifany Waugh
4 out of 5 stars
is this dried lasagne sheets or fresh?
Response from Quorn
Hey Tifany, we've used dried lasagne sheets in this recipe - just check the cooking times on the back of the pack and make sure they dont need any pre-cooking :)
Kirsty
5 out of 5 stars
Delicious meal - a family favourite!
Response from Quorn
This is fantastic to hear!
Paula
5 out of 5 stars
Such a simple recipe to follow with an exceptionally tasty result. The only non-meat eater in the house but this goes down a treat with everybody! ⭐️⭐️⭐️⭐️⭐️
Response from Quorn
Amazing to hear this!
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