Zucchini & Quorn Mince Lasagne

Name: Zucchini & Quorn Mince Lasagne
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.com.au/products/quorn-mince]; 2 large zucchinis, thinly sliced, lengthways; 2 tbsp olive oil; 1 red onion, finely chopped; 2 cloves of garlic, crushed; 2 sticks of celery, finely diced; 3 tbsp red pesto; 1 vegetable stock cube dissolved in 100ml hot water; 400g tomato passata; 3 tbsp fresh basil, chopped; 1 tsp oregano, dried; Salt and freshly ground black pepper to taste; 250g ricotta cheese; 60ml low fat crème fraiche; ¼ tsp nutmeg; ½ tsp salt; ½ tsp black pepper; 6 cherry tomatoes, halved - optional; 30g vegetarian hard cheese, grated

(68)

3 out of 5 stars

Rate this recipe

zucchini & quorn mince lasagne recipe vegetarian recipe

For a tempting taste of Italy, try our delicious Quorn Mince lasagne recipe. Fresh celery, onion and garlic, fried up to perfection in a heavenly pesto and passata sauce, mixed with Quorn Mince and layered with tasty chargrilled courgette ribbons and ricotta. Garnished with cherry tomatoes and baked in the oven, it’s a thing of beauty.

Healthy Options Italian Mince

Serves 4

45 mins

A Little Effort

1617 kJ
(Per serving)

15g of fat
(Per serving)

Made with Quorn Mince

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

300g Quorn Mince
2 large zucchinis, thinly sliced, lengthways
2 tbsp olive oil
1 red onion, finely chopped
2 cloves of garlic, crushed
2 sticks of celery, finely diced
3 tbsp red pesto
1 vegetable stock cube dissolved in 100ml hot water
400g tomato passata
3 tbsp fresh basil, chopped
1 tsp oregano, dried
Salt and freshly ground black pepper to taste

Ingredients or the Topping

250g ricotta cheese
60ml low fat crème fraiche
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
6 cherry tomatoes, halved - optional
30g vegetarian hard cheese, grated

Method

Pre -heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes
Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper
Preheat a griddle pan over a high heat and chargrill the zucchini slices for 1-2 minutes on each side.
Combine the ricotta, crème fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl
In an ovenproof dish arrange a layer of chargrilled Zucchini slices, cover with the Quorn Mince mix then place a second layer of zucchini slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese
Bake in an oven preheated to 200°C/400°F/Gas Mark 6 for 20 minutes