Rosemary Conley's Quorn lasagne feels like a treat dinner but it's actually impressively healthy.
This Quorn lasagne may be lower in fat but you wouldn't know it. It's layered with a rich, tomato ragù, a delicious mustard-infused béchamel sauce, and soft lasagne verde sheets. Finished off with low-fat hard cheese, the whole thing is suitable for vegetarians. It takes two hours to make this family dinner, but most of the second hour is just leaving it to bake in the oven. Quorn has less than half the fat of lean minced beef. A portion of this family dinner is under 350 calories, making this one of our favourite healthy pasta recipes (opens in new tab). Serve with a big green salad or steamed French beans.
- 2 large red onions, finely diced
- 2 garlic cloves, crushed
- 1 x 300g pack frozen Quorn mince
- 1 x 400g can chopped tomatoes
- 1 x 500g pack tomato passata
- 2 tsp chopped fresh thyme
- 1 tsp vegetable stock powder
- 250g no pre-cook lasagne verde sheets
For the white sauce:
- 600ml semi-skimmed milk
- 2 tsp English mustard powder
- 1 tbsp cornflour
- 30g low-fat vegetarian hard cheese, grated
- Salt and freshly ground black pepper
- Preheat the oven to 180ºC/350ºF/Gas 4.
- Heat a large non-stick pan, and dry-fry the onions and garlic until soft. Add the Quorn mince, and cook until brown.
- Add the remaining ingredients and simmer gently for 20 mins to allow the flavours to combine while you make the white sauce.
- Heat the milk and mustard powder in a saucepan. Dilute the cornflour with a little cold milk and whisk into the milk and mustard. Season with salt and black pepper.
- Spoon a thin layer of the Quorn ragù into an ovenproof dish. Cover with a layer of lasagne sheets (don't overlap them, as they will expand during cooking). Continue layering the Quorn sauce and lasagne sheets.
- Cover the top of the lasagne with the white sauce and sprinkle with the grated cheese.
- Bake the lasagne in the oven for 35-40 mins until brown.
Top tips for making this Quorn lasagne
Try this recipe using mushrooms instead of Quorn. Finely chop and mince the mushrooms so they are a similar size to the Quorn pieces. Like Quorn, they're really low in fat, but they're also a good source of B vitamins and selenium, which is important for a healthy immune system.
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