- You are here:
- goodtoknow
- Recipes
- Rosemary Conley's Quorn lasagne
Rosemary Conley's Quorn lasagne
Use Quorn instead of beef mince to make a tasty and lower-calorie lasagne. This recipe is suitable for vegetarians too.
-
Serves: 6
-
Prep time: 30 mins
-
Cooking time: 1 hr 30 mins
-
Total time: 2 hrs
-
Skill level: Bit of effort
-
Costs: Mid-price
Ingredients
- 2 large red onions, finely diced
- 2 garlic cloves, crushed
- 1 x 300g pack frozen Quorn mince
- 1 x 400g can chopped tomatoes
- 1 x 500g pack tomato passata
- 2tsp chopped fresh thyme
- 1tsp vegetable stock powder
- 250g no pre-cook lasagne verde sheets
For the topping:
- 600ml semi-skimmed milk
- 2tsp English mustard powder
- 1tbsp cornflour
- 30g low-fat vegetarian hard cheese, grated
- salt and freshly ground black pepper
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Heat a large non-stick pan, and dry-fry the onions and garlic until soft. Add the Quorn mince, and cook until brown.
- Add the remaining ingredients and simmer gently for 20 mins to allow the flavours to combine while you make the topping.
- Heat the milk and mustard powder in a saucepan. Dilute the cornflour with a little cold milk and whisk into the milk and mustard. Season with salt and black pepper.
- Spoon a thin layer of the sauce into an ovenproof dish. Cover with a layer of lasagne sheets (don't overlap them, as they will expand during cooking). Continue layering the Quorn sauce and pasta sheets.
- Cover the top with the remaining sauce and sprinkle with the grated cheese.
- Bake in the oven for 35-40 mins until brown.
This recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon, www.rosemaryconley.com
Nutritional information per portion
- Calories 323(kcal)
- Fat 5.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
-
Lisa, posted 5 months ago
the most delicious lasagne ever tasted and has become a firm family fav! However, we make our own cheese sauce using lactofree milk & cheese and wheat & gluten free flour. We also substitute the thyme with Basil and ofc use wheat & gluten free lasagne sheets.
-
blustu, posted 10 months ago
Quite frankly the worst lasagne I've ever tasted.
