Quorn Mince Open Top Lasagne


This delicious lasagne recipe just takes 15 minutes to prepare. Quorn Mince is a healthier and cheaper alternative. See if the kids can taste the difference!

Lasagne Ingredients (serves 4):

250g Quorn Mince

1 tbsp Olive oil

1 Onion, large, finely chopped

2 Cloves of garlic, finely chopped

100g Mushrooms, sliced

4 tbsp Red pesto

400g Tin of chopped tomatoes

1 Vegetable stock cube

2 tbsp Fresh basil, shredded

Salt and black pepper to taste

Sauce Ingredients:

20g Butter or margarine

20g Plain flour

Salt and pepper to taste

Pinch of grated nutmeg

225ml Skimmed milk

50g Italian hard cheese

Ravioli Ingredients:

A large handful of fresh spinach

200g Ricotta

Sheets of 4 fresh lasagne pasta
(or dried pasta cooked for 5-10 minutes
in a large pan of boiling water until soft)


  1. Preheat the oven to 190C/375F/Gas Mark 5.

  2. Heat the oil in a frying pan and gently fry the onion for 5 minutes or until softened. Add the garlic and mushrooms and cook for a further 3 minutes.

  3. Stir in the Quorn Mince, red pesto, tomatoes and stock cube. Bring to the boil and then simmer for 5 minutes. Stir in the chopped basil and season to taste.

  4. To make the sauce, melt the butter in a pan and add the flour. Fry gently for 2 minutes then gradually add the milk stirring continuously. Bring to the boil and simmer for 2 minutes. Stir in the nutmeg and half of the cheese and season to taste.

  5. Assemble the open ravioli in individual oven proof containers starting with a layer of lasagne, Quorn Mince mixture, cheese sauce then top with ricotta and spinach mixed together and lightly sprinkle with cheese.

  6. Bake for 15-20 minutes until the sauce is bubbling.

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