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Recipes for Everyone

Quorn Meatless Vegetarian Lasagna

Serves 4
cooking time
30 mins
589 cals * Per Serving
9.8g sat fat * Per Serving

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 meat free Grounds makes this dish impossible to resist!


  • 12oz Bag Quorn Meat Free Grounds
  • 1 tbs. olive oil
  • 1 medium onion, diced
  • 2 peeled garlic cloves, minced
  • 1 cup mushrooms, cleaned and sliced
  • 14oz can diced tomatoes 
  • 4 tbs. vegetarian sundried tomato pesto
  • 1 tsp oregano
  • 4 tbs. red wine (optional)
  • 3 tbs.  vegetable broth
  • 3 tbs. fresh basil, shredded
  • salt and black pepper to taste
  • 8-10 lasagna pasta sheets
  • 2 tbs. butter or margarine
  • 1/4 cup plain flour
  • 1 1/4 cups milk
  • 1 cup cheddar cheese, grated


1. Preheat oven to 400F.
2. Heat the oil in a large skillet and saute the onions and garlic for 5 minutes. Add the mushrooms and cook for 2 more minutes. Stir in the Quorn Grounds and then the tomatoes, sundried tomato pesto, oregano, wine and vegetable stock. 
3. Bring to the boil then simmer gently for 5 minutes. Stir in the basil, season to taste then remove from the heat.
4. 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.
5. Spoon half of the Grounds mixture over the base of an oven-safe dish, top with lasagna sheets, repeat layers, then pour over the cheese sauce and sprinkle with a little grated cheese and bake in the oven for 25 to 30 minutes until the top is golden brown and bubbling.

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