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Quorn Meat Free Mince Lasagne

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Vegetarian lasagne with Quorn Mince in a green baking dish with a corner slice cut, garlic bread in the background and basil garnish.
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Bring a taste of Italy to your kitchen with this healthier alternative to a continental classic - lasagne. Luxurious layers of pasta, creamy white sauce and rich ragu with delicious Quorn Mince makes this dish impossible to resist!

Italian Mince & Swedish Style Balls

Serves 4

45 mins

A Little Effort

538 cals
(Per 100g)

24g of fat
(Per 100g)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 500g Quorn Meat Free 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 1tbsp 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
  • salt and freshly ground black pepper
  • 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.

Recipe Inspiration

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