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Recipes for Everyone

Quorn Meatless Italian Lasagna

cooking time
55 - mins
679 cals * Per Serving
13.4g sat fat * Per Serving

This delicious lasagna recipe was developed deep in the heart of Italy for our Quorn meat free Grounds - bon apetito!


  • Ingredients for the Ragu Sauce
  • 1 bag Quorn Grounds
  • 2 tbs. extra virgin olive oil
  • 1 cup finely diced mixed celery, carrot, onion
  • 2 1/4 cups canned, strained tomatoes
  • Salt and black pepper
  • 1 small bunch of basil
  • 1 sprig of rosemary
  • Ingredients for the Bechamel Sauce
  • 1 quart soy milk
  • 3 oz butter
  • 2 1/2oz flour
  • Pinch of fresh nutmeg
  • Black pepper to taste
  • Ingredients for the Lasagna
  • 1 lb 2oz fresh pasta lasagna sheets (or use approximately 12 oz dried pasta sheets)
  • 5oz vegetarian Parmesan, finely grated
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1. Preheat the oven to 350F.
2. Gently saute the celery, carrot and onion for 5-10 minutes until softened. Add the canned tomatoes, basil, rosemary, salt and black pepper, bring to the boil then simmer for 20 minutes. Stir in the Quorn Grounds.
3.To make the béchamel, gently melt the butter in a pan, stir in the flour and cook for 2-3 minutes. Slowly add the soya milk little by little stirring continuously. Bring to the boil then simmer for 5-10 minutes. Stir in the nutmeg.

4. Cook the pasta sheets in boiling salted water for 3-4 minutes. Drain well.
5. Place a spoonful of béchamel in the bottom of a lasagne dish, cover with a layer of pasta, top this with a spoonful of béchamel and a spoonful of ragu, gently mix together, sprinkle with a little cheese then repeat. Top with béchamel and a little ragu, sprinkle with more cheese then bake in the centre of the oven for 30 minutes.
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