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Recipes for Everyone

Quorn Zucchini Lasagna

serves
Serves 4 - 6
cooking time
50 - mins
serves
265 cals * Per Serving
serves
5.1g sat fat * Per Serving

Try our delicious recipe for a healthier zucchini lasagna, with Quorn Meat Free Grounds, celery, onion, and slices of zucchini instead of pasta. Under 300 calories per portion, low in saturated fat and high in protein

Ingredients

  • Ingredients for the Ragu Sauce
  • 12 oz Bag of Quorn Grounds
  • 2 tbs. extra virgin olive oil
  • 1 red onion, diced
  • 2 peeled garlic clove, minced
  • 2 sticks of celery, diced
  • 3 tbs. sundried tomato pesto
  • 2 tbs. vegetable broth
  • 2 cups canned diced tomatoes
  • 3 tbs. fresh basil leaves, shredded
  • 1 small bunch of basil
  • 1tsp dried oregano
  • 2 large zucchini, sliced
  • Ingredients for the Topping
  • 9 oz Ricotta cheese
  • 4 tbs. low fat Greek yogurt
  • 1/4 tsp ground nutmeg
  • Pinch of fresh nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 cherry tomatoes, halved
  • 2 tbs. vegetarian Parmesan, grated

Method

1. Preheat the oven to 400F.
2. Gently sautee the onion, garlic and celery for 5-10 minutes until softened. Add the pesto, broth, canned tomatoes, basil and oregano. Bring to the boil then simmer for 10 minutes. Add the Quorn Grounds. Season with a little salt and black pepper.
3.Preheat a griddle pan over a high heat and chargrill the zucchini slices for 1-2 minutes on each side.
4. With the exception of the tomatoes, combine all of the topping ingredients in  a bowl.
5. In an oven proof container arrange a layer of chargrilled zucchini slices, cover with half of the Quorn mix. Arrange a second layer of zucchini slices then cover this with the remaining Quorn mix. Spoon the topping over, garnish with the cherry tomato halves and a sprinkle of cheese. Bake for 20 minutes until golden and bubbling. 
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