Recipes

Zucchini and Quorn Grounds Lasagna

For a tempting taste of Italy, try our delicious Quorn Meatless Grounds lasagna recipe. Fresh celery, onion and garlic, fried up to perfection in a heavenly pesto and passata sauce, mixed with Quorn Meatless Grounds and layered with tasty chargrilled zucchini ribbons and ricotta. Garnished with cherry tomatoes and baked in the oven, it’s a thing of beauty.

Serves 4-6

50 mins

A Little Effort

265 cals
(Per serving)

15 g of fat

Gluten free

Made with Quorn Meatless Grounds

Soy-free
Excellent source of protein
Non-gmo

Ingredients

FOR THE RAGU SAUCE:
  • 12 oz Bag of Quorn Meatless 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
  • 1 tsp dried oregano
  • 2 large zucchini, sliced
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 a boil then simmer for 10 minutes. Add the Quorn Meatless 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 safe 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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