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Vegetarian Eggplant & Butternut Squash Lasagna with Quorn Grounds

Eggplant and butternut squash lasagna with Quorn grounds served in a baking tray with ciabatta and salad leaves on the side.

Lasagne but not how you know it! Our low-cal recipe layers Quorn Grounds with tomato, eggplant and butternut squash for a healthier take on the family favourite - one that's free-from gluten and meat! Try it tonight.

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 10 oz grounds Quorn Grounds
  • 2 onions, sliced
  • 4 tbsp olive oil
  • 2 large cloves garlic, chopped
  • ½ medium red chilli, deseeded and chopped
  • 2 tsp ground coriander
  • 4 tbsp tomato purée
  • 3 x 400g tinned chopped tomatoes
  • 1 low sodium and gluten free stock cube + 150ml hot water
  • 1 tsp soft brown sugar
  • Salt and pepper, to taste
  • 1 tbsp parsley, chopped
  • 2.5 oz ground almonds
  • 2 large eggplant (approx 500g)
  • 1 large butternut squash, peeled, halved lengthways and deseeded
  • 4–5 sprigs thyme, leaves picked
  • 1 oz flaked almonds
  • A large handful of basil leaves, plus extra leaves to garnish


  1. Heat the oven to 395°F.
  2. Cook the onions in 2 tablespoons of oil in a saucepan over a medium heat for 8 minutes until golden. Add the garlic, chilli and ground coriander. Cook, stirring, for a couple more minutes, then add the tomato purée, tinned tomatoes, stock and sugar. Simmer for 30–40 minutes, uncovered, or until the sauce has reduced and is lovely and thick. Stir every so often.
  3. Add the Quorn Grounds & cook for a further 3-4 minutes. Remove from heat, season to taste and add the parsley and ground almonds.
  4. Meanwhile cut the eggplants and squash into long, narrow 5mm thick slices. Brush with the remaining oil, season and lay out on two large baking trays in single layers. Top with the thyme and roast at the top of the oven for 25 minutes, swapping the trays around halfway, until both vegetables are tender and beginning to brown.
  5. Oil a deep casserole dish. Start with the six biggest squash slices, top them with sauce, then add a layer of eggplant, more sauce and so on until you have finished the ingredients. Finish with a sauce layer. Sprinkle with the flaked almonds and chopped basil.
  6. Bake for 25 minutes until a skewer will glide easily through the lasagne from top to bottom. Garnish with a sprig of basil before serving. Serve with ciabatta and freshly dressed salad leaves.

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