A Quorn Lasagne or veggie mince lasagne is low in fat and a great alternative to beef mince. Quorn mince is very easy to cook with and makes it simple to reduce your meat intake whilst still enjoying a traditional meat dish. This easy recipe has a traditional thick tomato ragu and a tasty cheesy white bechamel sauce giving it lots of flavour.
I use my Quorn Bolognese sauce as the basis for this veggie mince lasagne recipe. It's ready in just 30 minutes and very simple. Other easy Quorn recipes you might also like to help reduce your meat intake are Quorn Cottage Pie and Easy Quorn Chilli. If you're after a great lasagne recipe that just uses vegetables with no meat substitute, try my Vegetarian Lasagne with Mediterranean Vegetables or a super easy Spinach and Ricotta Lasagne. or Cauliflower Leek and Kale Lasagne.
Quorn Bolognese Ingredients, plus ready made lasagne sheets.
- Quorn Mince is a great standby and can be cooked from frozen.
- Chopped Tomatoes. I always suggest using the best quality tinned or canned tomatoes you can afford. Cheaper varieties usually have a higher water content so will make your sauce runnier.
- Tomato Puree or Paste. This helps give extra flavour and depth to the sauce. It's not a disaster if you don't have it.
- Worcestershire Sauce. This adds a spicy concentrated flavour. A traditional version does however contain anchovies so is not suitable for those who don't eat fish. However, vegetarian and vegan versions are widely available.
White Bechamel Sauce Ingredients
A white bechamel sauce for lasagne takes around 5 minutes to make yourself and is much cheaper than buying a ready-made jar.
See recipe card for quantities.
Add the butter, flour, milk, stock, and mustard to a pan over a medium heat. Keep stirring until the sauce starts to come to a boil and thicken.
Remove from the heat, add 85g of cheese, season with pepper and stir until the cheese has melted.
Cover the bottom of the lasagne dish with about ⅓ of the Quorn bolognese sauce.
Place a single layer of lasagne sheets over the top, not overlapping.
Cover with some of the cheese sauce and repeat until all the sauce is used up.
Finish off with a layer of lasagne sheets and the remainder of the cheese sauce.
Sprinkle the rest of the grated or shredded cheese over the top and bake in the oven at 200°C/400°F/gas mark 6 for 35 minutes.
- Quorn Mince - I've tested this recipe with Quorn mince which is a particular brand. You could use other plant-based or meat-free mince products. Quorn is not suitable for vegans, but other plant-based mince products are.
- Vegetables - I've just used onions and carrots in this recipe to keep it simple, but you could also add in celery, mushrooms, red peppers, courgette, and aubergine.
- Cheese - I like to use cheddar cheese in the sauce and as the topping to give it a nice strong flavour. You can use any hard cheese. Try to avoid pre-grated cheeses as the preservatives mean they don't melt so well.
You can easily make this lasagne ahead of time and store it in the fridge or even freeze it. Making a larger quantity will help save on energy costs. As with most recipes, you may not need to double the quantity of all the liquid ingredients. Just add enough so the mince is covered but not swimming in liquid.
You will need a large lasagne dish. The best-sized dish to use for 4 people is approx. 25cm x 17cm. With this size, you don’t have to break up any pre-packed lasagne sheets. If you do need to break lasagne sheets, just score them with a sharp knife first. Don't worry if it's not perfect, no one will see. Try not to have your sheets overlapping as they won't cook as well.
How to Serve
A meat-free lasagne is best served with a green salad and/or garlic bread.
Reducing your intake of red meat is a significant step you can take toward lowering your carbon footprint. Quorn has a much lower carbon footprint than mince as it uses 90% less land, water, and carbon emissions than animal proteins. Beef has the highest amount of carbon emissions of all foods so occasionally substituting beef will help.
Olive oil, black pepper, and even red wine are all now available as Fairtrade products, which makes a huge difference to some of the world's poorest farmers. As always, try to buy the vegetables lose to minimise packaging and from local producers. Keeping food miles low not only helps support your local economy but also lowers your carbon footprint.
Storage & Reheating
Quorn mince can be frozen and can be cooked from frozen making this a great standby. If you want to defrost it in the fridge, you should cook it within 24 hours. Once cooked, a Quorn mince lasagne will keep well in the fridge for 48 hours. You can also freeze it, even if the mince was frozen before. Let it cool and place in the freezer for up to one month. Allow to defrost fully in the fridge for 24 hours and reheat it until it is piping hot. You should only reheat the dish once. If reheating in the oven, I suggest covering the top so it doesn't brown any further.
Quorn Lasagne Recipe
- 2 tablespoon olive oil organic, fairtrade
- 2 onions organic, peeled and chopped
- 250 g carrots organic, scrubbed and chopped
- 2 garlic cloves organic, peeled and crushed
- 300 g Quorn Mince organic
- 400 g tinned chopped tomatoes organic
- 125 ml red wine organic, fairtrade or red cooking wine
- 250 g passata organic
- 2 tablespoon fresh basil organic
- 1 tablespoon worcestershire sauce organic
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 9 lasagna sheets organic, depending on the size of your dish
White Bechamel Cheese sauce
- 40 g butter organic
- 40 g plain flour organic
- 300 ml milk organic
- 300 ml vegetable stock organic
- ½ teaspoon English mustard organic
- 130 g mature cheddar cheese organic, grated
- Pre-heat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion, carrot and garlic for 5 minutes2 tablespoon olive oil, 2 onions, 250 g carrots, 2 garlic cloves
- Add the Quorn mince to the pan and cook for 5 minutes300 g Quorn Mince
- Add the chopped tomatoes, passata, Worcestershire sauce, red wine, fresh basil and season with salt and pepper. Reduce the heat and simmer for 15 minutes, stirring occasionally.400 g tinned chopped tomatoes, 125 ml red wine, 250 g passata, 2 tablespoon fresh basil, 1 tablespoon worcestershire sauce, 1 dash salt, 1 dash black pepper
To make the cheese sauce
- Put the butter, flour, milk, stock and mustard in a pan over a medium heat and keep stirring until the sauce starts to come to the boil and thicken. Flaten out any lumps against the side of the pan with the back of the spoon. Remove from the heat, add 85g of cheese, season with pepper and stir until the cheese has melted.40 g butter, 40 g plain flour, 300 ml milk, 300 ml vegetable stock, ½ teaspoon English mustard
To assemble the lasagne
- Spoon around ⅓ of the sauce into the bottom of the dish, place a single layer of lasagne sheets on top, not overlapping. Cover with some of the cheese sauce and repeat until all the sauce is used up. Finish off with a layer of lasagne sheets, the cheese sauce and sprinkle the remainder of the cheese over the top. Bake in the oven for 35 minutes.. If you have a large dish, you may need some more grated cheese for the top.9 lasagna sheets, 130 g mature cheddar cheese
- Serve the lasagne with a green salad
- Quorn Mince is a great standby and can be cooked from frozen.
- Chopped Tomatoes. Use the best quality tinned or canned tomatoes you can afford. Cheaper varieties usually have a higher water content so will make your sauce runnier.
- Tomato Puree or Paste. This helps give extra flavour and depth to the sauce.
- Worcestershire Sauce. A traditional version contains anchovies so is not suitable for those who don't eat fish. However, vegetarian and vegan versions are widely available.
Storing and ReheatingQuorn mince can be frozen and can be cooked from frozen. If you defrost it in the fridge, cook it within 24 hours. Once cooked, a Quorn lasagne will keep well in the fridge for 48 hours. You can also freeze it, even if the mince was frozen before. Let it cool and place in the freezer for up to one month. Let it defrost fully in the fridge for 24 hours and reheat it until it is piping hot. Only reheat the dish once. If reheating in the oven, cover the top so it doesn't brown any further.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.