Quorn Meat Free Open Lasagne

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Try this quick open lasagne recipe, made with layers Quorn Mince in a tomato and mushroom sauce and topped with ricotta cheese.

Serves 4

15 mins


465 cals
(Per serving)

25 g of fat

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat


  • 300g Quorn Meat Free Mince
  • 2 tbsp olive oil
  • 1 onion, very finely chopped
  • 2 cloves of garlic, crushed
  • 100g mushrooms, thinly sliced
  • 4 tbsp red pesto
  • 2 tbsp red wine
  • 400g tomato passata
  • 1 vegetable stock cube
  • Ingredients for the Ricotta Topping
  • 4 large, fresh lasagne sheets, each cut into 2 pieces
  • 2 tbsp fresh basil, shredded
  • 250g ricotta cheese
  • 2 tbsp water
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ tsp black pepper
  • 50g vegetarian Parmesan cheese, grated


  1. Bring a large pan of water to the boil. Cook the lasagne sheets for 4 minutes until al dente
  2. Meanwhile, pre -heat the oil in a frying pan over a medium to high heat and fry the onion gently for 3 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
  3. Stir in the red pesto, wine, tomato passata and crumbled stock cube. Bring to a boil, cover and simmer gently for 2 minutes then stir in the Quorn Mince. Cover and cook for a further 8 minutes. Taste and season with salt and pepper as required. Stir in half of the basil
  4. Preheat the grill to a high setting
  5. Mix the ricotta with the water, nutmeg, salt, pepper, the remaining basil and half of the cheese, cover and microwave for 30-40 seconds to warm through
  6. Place four pieces of cooked lasagne sheet on a heatproof sheet. Place a quarter of the Quorn lasagne filling on each one, cover with a second piece of lasagne pasta and top with a layer of the ricotta mix. Sprinkle the cheese over and grill for 1-2 minutes to lightly toast the cheese topping.

Serve with salad leaves or steamed vegetables.

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