Recipes

Quorn Meatless Open-Face Lasagna

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Try this quick open lasagne recipe, made with layers Quorn Meat Free Grounds in a tomato, mushroom and mushroom sauce and topped with ricotta cheese.

474 Cals Per serving
Serves 4
15 mins

Ingredients

  • 12oz Bag Quorn Meat Free Grounds
  • 2 tbs. olive oil
  • 1 medium onion, diced
  • 2 peeled garlic cloves, minced
  • 1/2 cup mushrooms, cleaned and diced
  • 4 tbs. sundried tomato pesto
  • 2 tbs. red wine (optional)
  • 2 cups strained unsalted tomatoes or canned crushed tomatoes
  • 3 tbs. vegetable broth
  • Salt and pepper to taste

FOR THE RICOTTA TOPPING

  • 4 large lasagna sheets, each cut into 2 pieces
  • 2 tbs. fresh basil leaves, shredded
  • 1 cup ricotta cheese
  • 2 tbs. water
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbs. vegetarian Parmesan

Made with Meatless Grounds

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