Quorn, squash and spinach lasagne

(18 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Quorn, squash and spinach lasagne
Quorn, squash and spinach lasagne
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This fresh vegetable lasagne recipe is so easy to make and deliciously filling thanks to the seasonal butternut squash, veggie mince and parmesan crust topping


  • 500g (1lb) butternut squash, chopped
  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 300g (10oz) Quorn mince
  • 400g can chopped tomatoes
  • 2 tbsp tomato and chilli chutney
  • Salt and freshly ground black pepper
  • 250g (8oz) frozen spinach
  • 2 tbsp cornflour
  • litre (16fl oz) semi-skimmed milk
  • 30g (1oz) butter
  • 6 sheets lasagne
  • 2 tbsp grated Parmesan cheese (Or veggie version if cooking for vegetarian)
  • Few sprigs of marjoram, optional
  • 1.5 litre (2 pint) baking dish

If you're short of time, there's no need to peel the squash. Simply cut off the ends and halve. If there are any seeds, remove these. Alternatively, use frozen, prepared squash and cook as above.


  1. Set the oven to Gas Mark 6 or 200C. Put the butternut squash into a roasting tin and pour over 1 tablespoon oil. Roast for 25 mins until tender.
  2. Meanwhile, heat the rest of the oil in a large frying pan, add the onion and cook for a few mins, to soften. Stir in the garlic and Quorn mince, and cook for 2 mins.
  3. Add the tomatoes and chilli chutney. Simmer for 5 mins, and season with salt and pepper.
  4. Defrost the spinach according to packet instructions, strain to squeeze out excess liquid.
  5. Put the cornflour into a measuring jug, gradually add some of the milk, to form a smooth paste, then pour in the remaining milk. Season and add the butter. Heat in a microwave on High for 2 mins, whisk and repeat until the sauce is thickened and smooth. Alternatively, make the sauce in a pan.
  6. Layer up the mince, squash, spinach, sheets of lasagne and sauce in the baking dish, finishing with a layer of lasagne and sauce. Sprinkle the Parmesan over the top and bake for 35 mins until the topping is golden. Garnish with a few sprigs of marjoram, if you like. You can freeze before baking for up to 1 month. Once frozen, wrap the dish in a freezer bag. Cook from frozen for 50 mins.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 354(kcal)
  • Fat 18.0g
  • Saturates 8.0g

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

  • 3
(18 ratings)

Your comments

Charlotte Singleton

If you're cooking this for a veggie, note that Parmesan isn't vegetarian, you'll need to use a different cheese......

comments powered by Disqus

FREE Newsletter