Easy Homemade Veggie Quorn Lasagne Recipe {Meatless}

5 from 1 vote

Easy Homemade Veggie Quorn Lasagne Recipe {Meatless}

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!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Keyword: lasagna, lasagne, quorn, veggie mince

Servings: people

Calories: 627kcal

Author: Vikkie Lee

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

Video

Notes

Pro 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

Nutrition