Quorn Meatless Lasagna

Name: Quorn Meatless Lasagna
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 10.58oz Bag Quorn Meatless 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; 1 quart soy milk; 3 oz butter; 2 1/2oz flour; Pinch of fresh nutmeg; Black pepper to taste; 1 lb 2oz fresh pasta lasagna sheets (or use approximately 12 oz dried pasta; sheets); 5oz vegetarian Parmesan, finely grated

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A white dish of vegetarian lasagna with Quorn Grounds with one portion already served to show the layers in the dish.

Bring the taste of Italy to your kitchen with this healthier alternative to a continental classic - our vegetarian lasagne. Luxurious layers of pasta, creamy white sauce and rich ragu with delicious Quorn Meatless Grounds make this meatless lasagne a dish that's impossible to resist!

Double the measurements in our recipe and bring this vegetarian lasagne to your next pot luck or to just enjoy some leftovers for lunch the next day. Serve with garlic bread and a side salad for a bellissimo meal any night of the week.

Winter Comfort Food Recipes Italian Food Grounds

Serves 4

55 mins

A Little Effort

679 cals
(Per serving)

24g of fat
(Per serving)

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

Made with Quorn Grounds

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Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

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Ingredients

Ingredients for the Ragu Sauce:

10.58oz Bag Quorn Meatless 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 Béchamel 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

Method

Preheat the oven to 350F.
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 a boil then simmer for 20 minutes. Stir in the Quorn Meatless Grounds.
To make the béchamel, gently melt the butter in a pan, stir in the flour and cook for 2-3 minutes. Slowly add the soy milk little by little stirring continuously. Bring to a boil then simmer for 5-10 minutes. Stir in the nutmeg.
Cook the pasta sheets in boiling salted water for 3-4 minutes. Drain well.
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 center of the oven for 30 minutes.