This vegetarian-friendly Quorn, squash and spinach lasagne is so easy to make. 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. This recipe serves 4 people and will take 1hr in total to cook. It’s a great dish that whole family can enjoy together, plus its lower in fat than your average lasagne as Quorn has less fat than traditional minced meat like beef or pork. The squash and spinach in this recipe work wonders together to make one mouth-watering dish. Don’t forget to be generous with the cheese before serving.
- 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
- ½ 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 (2½ pint) baking dish
To make your lasagne, set the oven to Gas Mark 6 or 200°C. Put the butternut squash into a roasting tin and pour over 1 tablespoon oil. Roast for 25 mins until tender.
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.
Add the tomatoes and chilli chutney. Simmer for 5 mins, and season with salt and pepper.
Defrost the spinach according to packet instructions, strain to squeeze out excess liquid.
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.
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.
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.