Are you looking for an easy homemade Quorn lasagne that meat eaters enjoy and not just vegetarians? Then this veggie mince and vegetable lasagne is for you!
Similar to my authentic recipe, minced quorn is a high protein substitute for red meat and also high in fibre. Includes step by step pictures and video to follow!
Who doesn't love a good lasagne recipe? This weekend, I had family visiting (one being vegetarian), so I had to make this hearty lasagne without meat for an easy dinner.
I served it with lots of sides dishes like baked potato, fresh garden peas and crusty garlic bread baguettes and the whole thing disappeared within 30 minutes! And the best part?
No one missed the meat! In fact, some couldn't tell the difference with my meat substitute because it had all the same elements: layers of pasta, a rich ragu creamy white sauce and lots of cheese!
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✔️ Why You'll Love This Recipe
Here's why we think this quorn mince lasagne will become one of your favourite meals:
- Full of flavour
- Great for batch cooking and freezer friendly
- Easy and fun during prep time with the whole family
- Meat lovers won't be able to tell it's a meat free meal!
- Cheaper and tastier than the Quorn lasagne ready meal
- Lower in cholesterol and saturated fat for a healthier life
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions, and nutritional information at the bottom of this post.
Veggie Bolognese Sauce
Quorn mince - this is a vegetarian lean mince that is high in protein and a healthier alternative to pork and beef mince in my authentic lasagna al forno version
Olive oil - to soften the diced vegetables, or you can use Frylight for an unofficial Slimming vegetarian Quorn lasagne
Vegetables - diced white onions, celery, carrot or sweet potato and sliced mushrooms
Garlic cloves - minced to add a more complex flavour. Or you can use store bought garlic purée
Tomato passata - this is sieved and strained tomatoes, AKA tomato sauce in the US. Alternatively, you can use canned chopped tomatoes
Vegan red pesto - this gives the flavours in this vegetarian lasagne a luxurious taste. If you can only find ones with animal rennet, you can swap for tomato purée (tomato paste) if needed
Red wine - ensure you use a vegan one if using only plant based ingredients throughout. Or you can swap for boiling water mixed with a vegetable stock cube
Yeast extract - I use marmite, or you can use Vegemite. Alternatively, swap for a meat free stock cube if more accessible
Herb and spices - this is dried mixed herbs and a bay leaf, or you can use a mix of dried basil, oregano, and parsley
Seasoning - salt and ground black pepper or white pepper - depending on your personal preference
Bechamel Sauce
Plain flour - this is all-purpose flour to help thicken the cheese sauce
Milk - this is whole milk for flavour, or swap for semi or skimmed milk if wanting low fat, which actually has more calcium
Butter - adds a creamy texture and flavour to the white sauce
Nutmeg - this is optional, but adds a warming taste
Mature cheddar cheese - although not this not traditional, we love the extra grated cheese stirred in
For the Lasagne
Lasagne sheets - I use dried pasta sheets for cheapness, but you can use fresh lasagne sheets, or lasagna noodles
Grated cheese - to sprinkle on top for a delicious golden brown taste
📋 Instructions
First, preheat the oven to 180c fan, 200c conventional, gas mark 6 or 400°F
1. Add the oil to a deep frying pan.
Then saute the fine chopped onions and garlic until softened over medium heat while stirring.
2. Now add the celery and carrots and cook for another couple of minutes.
3. Add the minced quorn to the pot along with the red wine, then cook over low heat for 5-10 minutes.
4. Add the remaining ragu ingredients, and bring to a boil.
The lower, cover and simmer for 10-15 minutes.
5. Meanwhile, in a medium saucepan, add the cold butter, milk and flour and simmer while stirring until thickened.
Then stir in the grated cheese until melted.
6. Cook the pasta sheets in salted water as per instructed on the packet.
Then spread two ladlefuls of ragu to the base of an ovenproof dish.
7. Add a layer of lasagne sheets, followed by a layer of béchamel sauce on top.
Repeat with a layer of the Quorn ragu, pasta, a little white sauce, etc.
8. Keep repeating, but ensure you finish with a final layer of pasta, then bechamel before sprinkling a little grated cheese on top of the lasagne.
Now bake in the oven for 30-35 minutes and the end result should be bubbling and golden brown.
Tip: to catch any spills in the oven, I like to place the lasagne dish on a baking tray
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make to this meat-free lasagne recipe:
- Quorn mince - swap for plain soya mince, or red lentils , or whatever protein sources you prefer if you are vegan, vegetarian or gluten free
- Red wine - swap for a red wine stock pot, or boiling water mixed with a stock cube and a dash of balsamic vinegar or Henderson's Relish which is vegan, unlike Worcestershire sauce
- Cheese - swap for vegan cheese if preferred, or nutritional yeast. If vegetarian, feel free to use mozzarella, or vegetarian parmesan
- Lasagne sheets - use gluten-free if needed. Alternatively, you can use sliced potatoes (gratin style), or make a low carb aubergine and courgette lasagne
- Stock - use gluten free if required
- Vegetables - feel free to add garden peas, cooked spinach, etc if you wish
- Plain flour - for an extra healthy meal, you can swap for ground oat flour
⚖️ Variations
Here are some different ways you can enhance and truly personalise this veggie mince lasagne recipe:
- Lower fat - use lean cheeses, cooking oil spray and a butterless bechamel sauce lasagne
- Spicy - add some red chili flakes, cayenne pepper, or hot sauce to the Quorn mixture for a kick of heat
- Creamy - make a spinach and ricotta white sauce instead
- Mediterranean - add olives, roasted aubergines, zucchini, artichokes, or capers to the Quorn bolognese
🔪 Equipment
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- Baking dish
- Saucepan
- Chopping board
- Chopping knife
- Measuring spoons
- Weighing scales
- Measuring jug
- Garlic press
- Cheese grater
❄️ Storage
Storing - we prefer eating this Quorn lasagne recipe freshly cooked, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, reheat in the oven while covered for 20 minutes.
💡Pro Cooking Tips
- You don't need to brown the Quorn first as there's no fat to render off as you would be beef or pork mince. Just add the whole thing to the sauce and simply heat through!
- For extra flavour, you can marinade your vegetarian mince in some veggie or soy sauce overnight in the fridge
- When making the bechamel sauce, mix cold ingredients together in the saucepan to avoid lumps and heat while stirring. No need to cook the flour first
- When cooking the pasta sheets, only cook a few at a time to prevent them from sticking to each other. You can add them while dry first, but they won't be as soft
🍽️ Serving Suggestions
Salad: Serve with a side salad of mixed greens, cherry tomatoes, and cucumber for a refreshing contrast to the rich lasagne. We always love some extra veggies.
Potatoes: lasagne is great with a portion of homemade oven chips. Or you could enjoy it with crushed new potatoes
Wine: Pair with a glass of red wine for a cozy, comforting meal
Crusty bread: Serve with a crusty garlic bread baguette or cheesy bread for mopping up the ragu sauce
Vegetables: enjoy with fresh garden peas, or a side of roasted vegetables like zucchini, eggplant, or bell peppers for a nutritious and delicious meal
❓ FAQ
Quorn is a meat-free substitute that resembles beef mince. It usually comes frozen and is high in fibre and protein great for vegetarians and those wanting a low fat, healthy alternative.
Yes, you can add other vegetables to this vegetarian lasagne. Why not try charred sweetcorn kernels, peas, bell peppers and more.
➕ More Vegetarian Recipes
Looking for other classic recipes like this healthy homemade lasagna? Why not try these:
🍽️Pairing
Here are a few of our favourite sides that go great with pasta recipes:
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📖 Recipe
Easy Homemade Veggie Quorn Lasagne Recipe {Meatless}
Equipment
Ingredients
Veggie Ragu
- 2 tablespoon Olive oil
- 1 Onion diced
- 2 cloves Garlic minced
- 1 large Carrot finely diced
- 1 stick Celery diced
- 500 g Quorn mince 1lb
- 125 ml Red wine ½ cup or vegetable both
- 100 g Mushrooms sliced
- 600 g Passata 2 & ⅔ cup tomato sauce (not ketchup)
- 3 tablespoon Vegetarian Red pesto or tomato puree (paste)
- Pinch Sea salt
- Pinch Black pepper
- 1 Bay leaf
- 1 tablespoon Dried mixed herbs
- 1 teaspoon Marmite yeast extract (Or 1 stock cube)
Bechamel Sauce
- 600 ml Milk 2.5 cups
- 50 g Butter
- Pinch Nutmeg
- 50 g Plain flour (All Purpose)
- 80 g Cheddar cheese grated
For the Lasagna
- 9 Lasagne sheets dried or fresh (or more if needed)
- 80 g Cheddar cheese grated
Instructions
Ragu
- First, preheat the oven to 180c fan, 200c conventional, gas mark 6 or 400°F
- Add the oil to a deep frying pan. Then saute the fine chopped onions and garlic until softened over medium heat while stirring.
- Now add the celery and carrots and cook for another couple of minutes.
- Add the minced quorn to the pot along with the red wine, then cook over low heat for 5-10 minutes.
- Add the remaining ragu ingredients, and bring to a boil.The lower, cover and simmer for 10-15 minutes.
Bechamel Sauce
- Meanwhile, in a medium saucepan, add the cold butter, milk and flour and simmer while stirring until thickened.Then stir in the grated cheese until melted.
Layering the Lasagne
- Cook the pasta sheets in salted water as per instructed on the packet.
- Then spread two ladlefuls of ragu to the base of an ovenproof dish.
- Add a layer of lasagne sheets, followed by a layer of béchamel sauce on top.Repeat with a layer of the Quorn ragu, pasta, a little white sauce, etc.
- Keep repeating, but ensure you finish with a final layer of pasta, then bechamel before sprinkling a little grated cheese on top of the lasagne.Now bake in the oven for 30-35 minutes and the end result should be bubbling and golden brown
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- You don't need to brown the Quorn first as there's no fat to render off as you would be beef or pork mince. Just add the whole thing to the sauce and simply heat through!
- For extra flavour, you can marinade your vegetarian mince in some veggie or soy sauce overnight in the fridge
- When making the bechamel sauce, mix cold ingredients together in the saucepan to avoid lumps and heat while stirring. No need to cook the flour first
- When cooking the pasta sheets, only cook a few at a time to prevent them from sticking to each other. You can add them while dry first, but they won't be as soft
Kim
You have not included the egg or mustard in the ingredients?
Vikkie Lee
Thanks so much for bringing this to my attention! I have now added it x
margaret Dougan
I must try this thank you for sharing
margaret
I must try this thank you for sharing
margaret
Must try this thank youmargaret
Ann-marie
Looks yummy