Zucchini and Quorn Grounds Lasagna

Name: Zucchini and Quorn Grounds Lasagna
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz Bag of Quorn Meatless Grounds; [https://www.quorn.us/products/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; 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

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Meatless lasagne with Quorn Meatless Grounds, zuccini ribbons served in a baking dish

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.

Gluten Free Recipes Italian Food Grounds

Serves 4

50 mins

A Little Effort

265 cals
(Per serving)

15g of fat
(Per serving)

Gluten free

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

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

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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

Preheat the oven to 400F.
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.
Preheat a griddle pan over a high heat and chargrill the zucchini slices for 1-2 minutes on each side.
With the exception of the tomatoes, combine all of the topping ingredients in a bowl.
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.