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Recipes for Everyone

Quorn Meatless Zucchini Lasagne

Serves 4 - 6
cooking time
50 - mins
265 cals * Per Serving
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 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


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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