Quorn Meatless Lasagna
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.
Serves 4
55 mins
A Little Effort
679 cals
(Per serving)
24g of fat
(Per serving)
Made with Quorn Meatless Grounds
Soy-free
Excellent source of protein
Non-gmo
Ingredients
Ingredients for the Ragu Sauce:
- 1 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.
Recipe Inspiration
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5 out of 5 stars
Ella
5 out of 5 stars
So tasty! We made it with homemade lasagna sheets and was so worth it! Will be making again