Quorn Open Lasagne

Name: Quorn Open Lasagne
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; 2 tbsp olive oil; 1 onion, very finely chopped; 2 cloves of garlic, crushed; 100g mushrooms, thinly sliced; 4 tbsp red pesto; 2 tbsp red wine; 400g tomato passata; 1 vegetable stock cube; Ingredients for the Ricotta Topping; 4 large, fresh lasagne sheets, each cut into 2 pieces; 2 tbsp fresh basil, shredded; 250g ricotta cheese; 2 tbsp water; ¼ tsp nutmeg; ½ tsp salt; ½ tsp black pepper; 50g vegetarian Parmesan cheese, grated

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Lasagne is easily a national favourite, but if you’re in a hurry, it’s not a go-to choice. Luckily, we’ve created a mouth-watering solution. We present, the Quorn Open Lasagne, which uses our Quorn Vegetarian Meat-Free Mince as its base.

After covering the bottom of a large dish with lasagne sheets, you then top it with a traditional bolognese sauce and a seasoned ricotta topping. Compared to a traditional style, this open lasagne takes a fraction of the time to cook and can be whipped up in just 15 minutes!

Italian Food Recipes Vegetarian Mince & Meatballs Recipes Pasta Recipes

Serves 4

15 mins

Easy

465 cals
(Per serving)

25g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Mince
2 tbsp olive oil
1 onion, very finely chopped
2 cloves of garlic, crushed
100g mushrooms, thinly sliced
4 tbsp red pesto
2 tbsp red wine
400g tomato passata
1 vegetable stock cube
Ingredients for the Ricotta Topping
4 large, fresh lasagne sheets, each cut into 2 pieces
2 tbsp fresh basil, shredded
250g ricotta cheese
2 tbsp water
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
50g vegetarian Parmesan cheese, grated

Method

Bring a large pan of water to the boil. Cook the lasagne sheets for 4 minutes until al dente
Meanwhile, pre -heat the oil in a frying pan over a medium to high heat and fry the onion gently for 3 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
Stir in the red pesto, wine, tomato passata and crumbled stock cube. Bring to a boil, cover and simmer gently for 2 minutes then stir in the Quorn Meatless Grounds. Cover and cook for a further 8 minutes. Taste and season with salt and pepper as required. Stir in half of the basil
Preheat the grill to a high setting
Mix the ricotta with the water, nutmeg, salt, pepper, the remaining basil and half of the cheese, cover and microwave for 30-40 seconds to warm through
Place four pieces of cooked lasagne sheet on a heatproof sheet. Place a quarter of the Quorn lasagne filling on each one, cover with a second piece of lasagne pasta and top with a layer of the ricotta mix. Sprinkle the cheese over and grill for 1-2 minutes to lightly toast the cheese topping.

Serve with salad leaves or steamed vegetables.