Quorn Lasagne -

Quorn Lasagne

This delicious homemade Quorn lasagne is easy to make and budget friendly. Perfect for vegetarians and meat-lovers alike.

Course Main Course

Cuisine Vegetarian

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 474kcal

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 tablespoon balsamic vinegar
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

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.

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.

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.