Irresistible Veggie Recipes: Quorn Lasagne

If you’re keen to try Quorn but aren’t sure where to start, you can’t go wrong with lasagne. Just swap your beef mince for Quorn mince – everything else stays the same! An easy way to cut down on meat without altering your regular meal routine!

• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hour 15 mins

Serves: 4-6

Category: Vegetarian,Pasta,Healthy Eating,Dinner

Ingredients

For the ragu
• 500g Quorn Mince
• 1 large onion, diced
• 2 carrots, diced into small pieces
• 2-3 garlic cloves, crushed
• 1 tsp oregano
• 1 tsp basil
• Pinch of paprika
• Pinch of salt & pepper
• 400g chopped tomatoes
• 100g tomato puree
• 1 tsp olive oil

For the white sauce

• 50g plain flour
• 50g unsalted butter
• 800ml milk
• 75g cheddar cheese, grated
• Anything else?
• 6-8 lasagna sheets (depending on the size of your dish)
• 75g cheddar cheese, grated (for the topping)

Method

For the ragu:

1. Pre heat your oven to 190°C/370°F/Gas Mark 5.
2. Fill your kettle a third of the way and boil. Place the first 2 lasagne sheets in the lasagne dish and cover with the boiled water. Leave to soften for 5 minutes, remove and leave to cool. You will need to repeat this for the remaining sheets (you can do this while your ragu simmers).
3. Add the Quorn mince, onion and carrots to a frying pan with the olive oil and fry until all ingredients have softened (before your onions start to brown and caramelise).
4. Add the garlic and stir for 1-2 minutes. Pour in the chopped tomatoes and tomato puree, followed by the oregano, basil, paprika and salt and pepper. Simmer on a medium heat for 10-15 minutes (if it looks like it is reducing too much, add small amounts of water till you’re happy with the consistency).

For the white sauce:

1. While your ragu simmers, gently heat the milk. Add the flour, butter and cheese a bit at a time, taking care not to boil. Keep on low heat, making sure to keep stirring, for 5-10 minutes until the sauce thickens.

Assembling the lasagne:

1. Layer your dish in the following order: ragu, pasta, white sauce; ragu, pasta, white sauce. With your lasagna sheets now softened, you’ll be able to easily cut out your desired shapes to ensure your pasta layers completely cover the length and width of the dish.
2. The depth and width of your lasagne dish will determine how many layers you need. If you have a square dish, you can build three layers of ragu-pasta-white sauce. If you have a wide but shallow dish, you may have to settle on 2 layers.
3. Once you’ve built your layers, top with the grated cheese and place on the middle shelf of the oven for 40-45 minutes, until the top is golden brown and the cheese is bubbling.