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Recipes for Everyone

Quorn Meatless & Gluten Free Lasagna

Serves 4
cooking time
45 mins
478 cals * Per Serving
11g sat fat * Per Serving

Try this delicious gluten-free lasagna recipe, with gluten-free pasta, Quorn meat free Grounds, homemade cheese sauce, onion and mushroom


  • 12 oz Bag of Quorn Meat Free Grounds
  • 2 tbs. olive oil
  • 1 onion, diced
  • 1 stick of celery, diced
  • 2 peeled garlic clove, minced
  • 1/2 cup mushrooms, cleaned and  diced
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomaotes 
  • 1 tbs. vegetarian Worcestershire Sauce
  • 3 tbs. vegetable broth
  • 1 tbs. tomato paste
  • 1 tsp dried oregano
  • 3 tbs. fresh basil leaves, shredded 
  • salt and pepper to taste 
  • 8 sheets of gluten free lasagna pasta, cooked in a large pot of boiling water for 5 minutes 
  • Ingredients for the Cheese Sauce
  • 2 tbs. butter
  • 2 tbs. gluten free flour 
  • 1 1/4 cups skim milk 
  • 1 cup Cheddar cheese, grated


1. Heat the oil in a large skillet over a medium heat and sautee the  and celery for 4-5 minutes or until softened. Add the garlic and mushrooms and cook for 2 minutes more. Stir in the tomato, vegetarian Worcestershire sauce, vegetable broth, tomato paste and herbs. Stir well and cook for 8-10 minutes. Stir in the Quorn Grounds.
2. To make the cheese sauce, melt the butter over a medium low heat in a saucepan then stir in the flour and cook for 2-3 minutes. Gradually add the milk a little at a time, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated cheese, season with salt and pepper.
3. Preheat the oven to 400F.
4. To assemble the lasagna, place 2 of the pasta sheets in the bottom of an oven proof container. Cover with a third of the Grounds mix. Repeat with the remaining sheets and Quorn Grounds mix then top with the cheese sauce and sprinkle over the remaining cheese. Bake in the center of the oven for 25 minutes until golden brown.
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