Whether you're vegetarian or simply looking to cut down on meat, this veggie lasagne recipe is for you. Made with Quorn, which is lower in fat than beef as well as being high in both fibre and protein, it makes a great healthy alternative to mince.
Made like a traditional lasagne al forno, but ready in the fraction of the time since Quorn doesn't take long to cook down to a tasty and tender ragu, people won't even know it's meat-free! Simple enough for midweek, the lasagna doesn't take long to throw together, and then spends an hour in the oven, meaning you can relax and unwind before dinner and still get to bed at a decent time!
If you're looking for more vegetarian lasagne options then try our cheat's ricotta and veggie lasagne recipe which uses tinned artichokes and jarred peppers to maximise flavour while cutting down on prep time.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
539
Ingredients
3Tbsp.
olive oil
1
onion, finely chopped
2
x 300 g bags frozen Quorn mince
100ml
red wine
2
x 400 g tins chopped tomatoes
11/2Tbsp.
mixed dried herbs
1/2
vegetable stock cube
4Tbsp.
plain flour
600ml
milk
9
dried lasagne sheets
50g
mature Cheddar, grated
Directions
Step 1Heat 1tbsp of the oil in a large pan and fry the onion for 10min until softened. Turn up the heat, add the Quorn and fry for 5min until golden. Add the wine and simmer for 5min.
Step 2Stir in the tomatoes and mixed herbs, then crumble in the stock cube and some seasoning. Bring mixture to the boil; simmer for 5min until thickened. Take off heat.
Step 3Next make the white sauce. Heat the remaining oil in a small pan and stir in the flour. Cook for 30sec, then take the pan off the heat and gradually whisk in the milk. Return the milk mixture to the heat. Bring to the boil, then simmer for 5min, whisking constantly, until thickened and glossy.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Spoon a third of the mince mixture into the base of a 2 litre ovenproof dish. Cover with three lasagne sheets and a little white sauce. Repeat the layering process twice more, finishing with a layer of white sauce. Sprinkle over the cheese and cook for 30-35min until bubbling and golden (cover with foil if browning too quickly). Serve immediately with a salad on the side, if you like.
Does it have to be Quorn?
No, other mince substitutes would also work in the ragu, adjust the cooking times according to the pack instructions, as needed.
Want to make this even easier?
Replace the homemade white sauce with a pot of fresh cheese sauce, or whisk an egg and some seasoning into a tub of ricotta and use that instead.
Can I swap the Cheddar for something else?
Any well flavoured cheese will do nicely. You could use a traditional Italian cheese like Parmesan or Pecorino, or go for colourful Red Leicester instead. Use smoked Cheddar for an even more intense (and even less authentic, though delicious) flavour.
Per Serving:
Calories: 539
Total carbs: 58 g
Sugars: 9 g
Total fat: 19 g
Saturated fat: 5 g
From speedy cheat’s versions to a classic low and slow, these are our best ever comforting lasagne recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
