For vegetarians with non-vego friends, finding a dinner dish that inspires positive feedback isn’t always easy. To solve this contemporary challenge, we’ve created the ultimate veggie lasagne – a recipe that is guaranteed to prevent cries of “where’s the meat?”.
This flavour-rich vegetable lasagne recipe uses Quorn mince as its main protein component. You may already be familiar with Quorn, but in case you aren’t, here’s a quick explanation:
Quorn is a fungus-based product that’s grown in fermentation tanks; the process is similar to making beer or yoghurt. When the process is complete, the culture is dried and mixed with egg albumen (non-vegan Quorn) or potato protein (vegan Quorn). The finished product has a meat-like texture and a hearty taste. It’s high in protein and low in saturated fat. What’s more, it has a carbon footprint that’s 80% smaller than beef mince.
Try our vegetarian lasagne and let us know if you like it. Also let us know how your carnivorous buddies enjoyed it.
Vegetarian Lasagne
Serves 4
Ingredients:
- 500g Quorn Mince
- 1 tbsp of Olive Oil
- 1 Onion, finely chopped
- 2 cloves of Crushed Garlic
- 100g Sliced Mushrooms
- 400g tin Chopped Tomatoes
- 1 tsp Oregano
- 3 tbsp Red Wine
- 2 tsp Vegetable Stock powder
- 2 tbsp Fresh Basil, shredded
- 8-10 Lasagne Sheets
- 25g Butter or margarine
- 25g plain Flour
- 300ml Milk
- 100g mature Cheddar Cheese, grated plus extra for topping
- salt and freshly ground Black pepper or Ground White pepper
METHOD
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- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until softened.
- Add the mushrooms and cook for a couple of minutes.
- Stir in the Quorn mince and then the tomatoes, oregano, wine and vegetable stock. Increase the heat and simmer gently for 5 minutes.
- Stir in the basil, season to taste then remove from the heat.
- Make the white sauce by melting the butter, stir in the flour and cook gently for a minute stirring constantly. Slowly add the milk and reheat until beginning to thicken. At this stage add the cheese, season to taste and simmer gently for 2 minutes.
- Spoon half of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, repeat the layers, then pour over the cheese sauce and scatter with grated cheese and bake in the oven for 25-30 minutes until the top is golden brown and bubbling.
- Serve immediately with a green salad and garlic bread.