Courgette & Quorn Mince Lasagne3.0117647058824 out of 5, 1 based on 85 ratings
Quorn
For a tempting taste of Italy, try our delicious Quorn Mince lasagne recipe. Fresh celery, onion and garlic, fried up to perfection in a heavenly pesto and passata sauce, mixed with Quorn Mince and layered with tasty chargrilled courgette ribbons and ricotta. Garnished with cherry tomatoes and baked in the oven, it’s a thing of beauty.
1545 KJPer serving
Serves 4
45 mins
DifficultyA Little Effort
Ingredients
- 300g Quorn Mince
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, crushed
- 2 sticks of celery, finely diced
- 3 tbsp red pesto
- 1 vegetable stock cube dissolved in 100ml hot water
- 400g tomato passata
- 3 tbsp fresh basil, chopped
- 1 tsp oregano, dried
- Salt and freshly ground black pepper to taste
- 2 large courgettes, thinly sliced, lengthways
Ingredients for the Topping
- 250g ricotta cheese
- 60ml low fat crème fraiche
- ¼ tsp nutmeg
- ½ tsp salt
- ½ tsp black pepper
- 6 cherry tomatoes, halved - optional
- 30g vegetarian hard cheese, grated
Method
- Pre -heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes
- Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper
- Preheat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side.
- Combine the ricotta, crème fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl
- In an ovenproof dish arrange a layer of chargrilled courgette slices, cover with the Quorn Mince mix then place a second layer of courgette slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese
- Bake in an oven preheated to 200°C/400°F/Gas Mark 6 for 20 minutes
