Rosemary Conley’s Quorn lasagne recipe is delicious. Use Quorn mince instead of beef to make this tasty vegetarian lasagne which is low in fat and only has 323 calories per portion. This recipe serves 6 people and will take around 2hrs to prepare and cook. It’s the perfect option for the whole family and is best made in advance so you can have it on your dinner time the usual time. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving – make sure its piping hot.
- 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
To make your lasagne preheat the oven to 180ºC (350ºF, gas mark 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 lasagne sheets.
Cover the top of the lasagne with the remaining sauce and sprinkle with the grated cheese.
Bake the lasagne in the oven for 35-40 mins until brown.