This Quorn Lasagne is perfect for those who are new to vegetarian cooking or looking to reduce their meat consumption. With its layers of pasta, rich ragu sauce, and hidden vegetables, this vegetarian lasagne is sure to be a hit with the whole family.
This hearty and filling dish is perfect for any occasion, whether you're looking for a cosy family dinner or a crowd-pleasing potluck dish. This does take a little longer to make but the end result is totally worth it. Just serve with some good garlic bread for a very tasty dinner.
Quorn mince is a meat substitute made from mycoprotein, a type of fungus that is grown by fermentation. It has a texture similar to ground beef and can be used in a variety of dishes that call for minced meat. I always keep a bag in the freezer, it's great for dishes such as a quick spaghetti bolognese, an easy chilli, or a cosy Quorn cottage pie.
One of the benefits of using Quorn mince is that it is lower in fat and calories than beef mince, making it a healthier alternative. It's high in protein and fibre. Quorn mince can be a delicious and nutritious option for those who are looking to reduce their meat consumption or for anyone new to vegetarian cooking.
❤️ Why You'll Love This Quorn Lasagne
- It's a delicious and healthy alternative to traditional meat lasagne.
- You can customize this with your favourite vegetables and cheeses for even more flavour.
- It's a great way to introduce more plant-based meals into your diet without sacrificing taste or texture.
- The leftovers are even more delicious as the first serving, so you can enjoy this dish for lunch the next day too.
🛒 What You'll Need
For the ragu sauce
- Mirepoix - for the ragu you will need onion, celery and carrot, this is the base of your sauce.
- Hidden Vegetables - I add some hidden veggies to this, courgette (zucchini) and mushrooms always work really. These are chopped so that they are hidden in the ragu, this is great for getting kids to eat more veggies!
- Herbs - I use dried oregano, dried parsley, and fennel seeds. You will also need garlic.
- Tomato Passata - you will also need a good tomato passata for this recipe. This is also known as tomato puree in the US. It is pureed, strained tomatoes and is usually sold in tall bottles.
- Quorn Mince - this can be found in the freezer aisle of most supermarkets. It will usually be alongside other Quorn products.
- Other Ingredients Needed - olive oil, sea salt, freshly ground black pepper, tomato purée (tomato paste), balsamic vinegar and vegetable bouillon.
For the béchamel sauce and for making the lasagne
- Butter - I use salted butter here, but you can use unsalted if you like. I would stick to real butter though.
- Flour - You will need plain (all-purpose) flour for this.
- Milk - I use semi-skimmed milk or two-percent milk if you are in the US
- Lasagne pasta sheets - I use fresh egg lasagne sheets for this recipe but you can use dried ones if you like or you can make your own lasagne sheets if you have the time.
- Cheese - For this lasagne recipe, I am using grated mozzarella, you can easily substitute that for fresh mozzarella if you like.
🔪 How To Make Quorn Lasagne
For full instructions and an ingredient list please see the recipe card below.
1. Start by making the ragu. Cook the chopped onion, carrot and celery until soft. Then add the roughly chopped mushrooms. Cook until the mushroom releases its juices.
2. Next, add the chopped courgette (zucchini), and cook until the courgette has softened.
3. Now add the garlic, dried oregano, dried parsley and the fennel seeds if using. Stir well and cook for just a minute or two.
4. Pour in the tomato passata and stir well. Stir in the tomato purée and the balsamic vinegar. Add one teaspoon of vegetable bouillon to 200ml of freshly boiled water and stir well. Add this to the sauce then stir well. Simmer for 10 minutes.
5. Add the frozen Quorn mince to the sauce. Use a wooden spoon to break up any large lumps and stir well. Leave the sauce to simmer for 10 to 15 minutes.
6. Meanwhile, make the bechamel sauce. Melt the butter in a saucepan, add the flour and stir until you have a paste-like consistency. Cook for a minute.
7. Next, pour in the milk. I do this a ladle full at a time stirring constantly between each ladle of milk. You should now have a thick creamy white sauce.
8. Assemble your lasagne by pouring a small amount of the sauce into the bottom of a casserole dish. Cover that with pasta sheets then pour half the sauce onto the pasta. Next, pour a little white sauce over the ragu. Cover with pasta sheets then repeat for another layer.
9. Finally, cover the last layer of pasta with the remaining white sauce. Sprinkle the cheese over the top. Cover the lasagne with foil and bake in the oven for 20 minutes. Remove the foil after 20 minutes then cook for a further 10 minutes to get a golden crispy topping.
👩🍳 Top Tips
- The mirepoix - it's important to cook the onion, carrot and celery for at least 15 - 20 minutes, longer if you have more time. This process will add more flavour to the lasagne.
- Simmer the sauce - To allow all the flavours of the sauce to meld into one another and give you a great-tasting sauce you really need to let it simmer for about 20 minutes.
- Cover the lasagne - covering the lasagne with foil when it is baking will ensure that the cheese doesn't brown too quickly and it gets enough time to melt properly. Don't forget to remove the foil and brown up the cheese at the end of cooking.
No, you do not need to defrost Quorn mince before cooking. Quorn mince can be added to the sauce frozen and will cook in the sauce.
Yes, you can. Once the lasagne has cooled you can transfer it to freezer suitable dishes and freeze for up to a month. You can also cut the lasagne into individual servings and freeze it that way. Defrost the lasagne in the fridge overnight before reheating until piping hot.
Yes, you can. You can also use wholewheat lasagne sheets if you like. You will need to allow for extra time for cooking wholewheat lasagne sheets though.
- Vegetables - You can easily swap the hidden vegetables for other vegetables. Aubergine (eggplant) red bell peppers or roasted red bell peppers will work very well in this.
- Quorn mince - If you can't find Quorn mince you can easily swap this for any other vegetarian mince (grounds).
- Add red wine - if you have some red wine leftover then go ahead and add that to the sauce, it will give more flavour to the ragu.
- Cheese - you can level up this lasagne by adding more cheese to it. Try adding grated extra mature cheddar cheese to the bechamel sauce or adding some grated cheddar between the layers of the lasagne.
- Use Bolognese Sauce - This lasagne also works really well using bolognese sauce, try my Quorn bolognese sauce for a quicker option.
- Upgrade your bechamel sauce - Try adding some ground nutmeg or a bay leaf to the bechamel sauce for a little extra flavour. For an even richer sauce add a little single cream to the white sauce.
🍝 More Pasta Recipes
If you love lasagne but are not a fan of Quorn then try my Mushroom and Lentil Lasagne. This is one of our favourite lasagne recipes. Another great veggie lasagne is my Vegetable Lasagne, which has lovely layers of ragu and vegetables and is a real crowd-pleaser. And finally, if you're more into a good pasta bake then check out my very Easy Vegetable Pasta Bake, this is perfect for an easy weeknight dinner.
For The Ragu
- 1 tablespoon olive oil or sunflower oil
- 1 medium brown onion finely diced
- 1 medium carrot finely chopped diced
- 2 stalks of celery finely diced
- 200 g / 1 ½ cups of mushrooms roughly chopped, I used brown mushrooms
- 1 medium courgette finely chopped
- 3 cloves of garlic minced or put through a garlic press
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- ¼ teaspoon fennel seeds optional
- 500 g / 2½ cups of passata (tomato puree
- 1 tablespoon tomato purée (tomato paste)
- 1 teaspoon vegetable bouillon added to 200ml of boiling water (just under 1 cup)
- 300 g / 1 medium bag of Quorn mince
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For The Bechamel and Assembling the Lasagne
- 50 g / 3½ tablespoon butter
- 50 g / ½ a cup plain (all-purpose flour)
- 500 ml (2 cups) milk I used semi-skimmed milk
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 250 g (6 sheets) fresh egg lasagne sheets
- 190 g / ¾ of a cup of grated mozzarella
Make The Ragu
- Heat 1 tablespoon of olive oil in a large saute pan, add the chopped onion, carrot and celery along with a pinch of salt. Cook for 15 to 20 minutes, stirring often, until the onion has softened.Once the onion has softened add the chopped mushrooms and cook until the mushrooms release their juices. Then add the chopped courgette (zucchini) and cook for about 10 minutes until the courgette has softened.
- Now add the garlic and herbs and cook for a minute.Then pour in the passata, the vegetable bouillon, tomato purée and the balsamic vinegar. Simmer for 10 minutes.After 10 minutes stir in the Quorn mince and simmer for another 10 - 15 minutes. Use a wooden spoon to break up any large pieces of mince. Stir occassionally.
Make The Bechamel
- While the ragu is simmering make the white sauce.Melt 50g of butter in a medium saucepan. Once the butter has melted stir in the flour. Stir continuously until you have a paste-like mixture. Now pour in the milk one ladle at a time, stirring continuously.Keep adding milk until you have a thick sauce.Season with a little salt and black pepper.
Assemble The Lasagne
- Preheat the oven to 180°C fan (350° F) / 200°C (390°F) Spread a little of the ragu over the base of a large casserole dish.Cover the sauce with lasagne sheets. Spread half the ragu over the lasagne sheets then pour a little white sauce over the ragu. Top with more lasagne sheets. Repeat for another layer, then pour the remaining bechamel sauce over the top layer of lasagne sheets. Sprinkle the grated mozzarella over the white sauce.Cover the lasagne with foil then place in the oven and cook for 20 minutes. Remove the foil after 20 minutes adn cook for another 10 minutes or until the cheese is golden brown.Leave to cool slightly before serving.
- Storage - Any leftovers can be stored in the fridge once cooled and should be consumed within 2 days.
- Freezing - Once the lasagne has cooled it can be frozen. Transfer the leftover lasagne into freezer-safe containers then freeze for up to a month. Defrost in the fridge overnight before reheating.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for. this recipe does not include pasta or cheese.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.