Vegetarian Quorn Lasagne

Hello readers! Hands up who likes lasagne! And vegetarian lasagne?

I may not be able to see you, but I’m sure many of you have your hands up. 🙂 I really love lasagne, I remember having them for breakfast once when my sister made them (just couldn’t wait for lunch!).

I made lasagne during the Jubilee weekend and my version is with Quorn mince and generally lighter and healthier as I didn’t make it with milk, flour and butter but kept it creamy and oozy using mozzarella.

I also didn’t use mushrooms: many vegetarian versions of meat dishes are filled with rubbery mushrooms, but I don’t like their texture or taste so there aren’t any in my lasagne, but believe me – they are very tasty and meat-eater-boyfriend approved as he said it was the best Quorn mince dish I have made so far 🙂

I made my lasagne with free range egg lasagne verdi, made with spinach, but you can use ordinary lasagne sheets if you want, best if made with free range eggs. These didn’t need to be pre-cooked, but check the packet to know if yours do.

Free Range Egg Lasagne Verdi from Tesco

This dish is easy and pretty quick to prepare (about 50 minutes in total), normal lasagne take hours to prepare because the meat needs to cook for hours, so this one is an energy saver too.

Vegetarian Quorn Lasagne


  • 1x Packet of lasagne sheets (you will need a few sheets depending on the size of your dish)
  • 1x 300g pack of Quorn mince or any vegetarian mince
  • 2x 400 tins of chopped tomatoes
  • 1 mozzarella (or 2 if you love a cheesier dish), sliced
  • 1x onion, chopped
  • 2 medium carrots, chopped
  • 3x cloves of garlic, chopped
  • Extra virgin olive oil
  • Mixed herbs, basil, rosemary or parsley (fresh or dry), salt and pepper and chilli (optional)
  • Vegetarian hard cheese to top the lasagne at the end
  • Peas or salad to serve

-Start off by frying the garlic, onion and carrots in a little olive oil in a big saucepan for a few minutes;

-If you need to pre-cook your lasagne sheet, do it now;

-Add the Quorn mince and chopped tomatoes to the garlic, onion and carrots and let is simmer for about 10-15 minutes;

-Preheat the oven on at 200C;

-Add the herbs and seasoning – if using fresh herbs use about 2tbsp of chopped herbs, if using dry herbs use 1tbsp, add salt&pepper and chilli to taste;

Vegetarian Deliciousness Bubbling Away

-Turn off the heat and get your dish ready: start off by adding a layer of the Quorn mince and vegetables and add the lasagne sheets to cover the mince mix, then add more mix, the sliced mozzarella, top with the lasagne sheets, repeat until you can top the last layer of lasagne sheets with the mince and vegetable mixture;

Layer mozzarella slices over the Quorn mince mix

-Grate a generous amount of vegetarian cheese on top;

Top with grated hard cheese

-Drizzle extra virgin olive oil all over the dish and put in the oven for about 30 minutes (if your oven has a fan check it after about 20 minutes) if you can see it’s sizzling and nearly ready you can turn the oven off and keep it there for another 5 minutes to cook a bit more in the residual heat;

-Serve with peas or salad, enjoy!

Vegetarian Quorn Green Lasagne

You can add the herbs and spices or types of cheese you prefer and add your personal touch to it.

Mr. Salt, Mr. White Pepper, Parsley, Coarse Black Pepper, Mixed Herbs and Chilli: thanks for being you ❤


The London Green Fair, a free green festival, is taking place tomorrow 9th June and Sunday10th June in Regent’s Park, London, so if you have the chance pop round to see what it’s like!

I’m going there tomorrow and can’t wait to see the workshops and performances, listen to debates and bands playing and taste the lovely goodies they will have!

It’s perfect if you’re interested in green living, want to know more or if you just want to have a great inspiring day out with your family and children. See you there?

Do you like vegetarian lasagne? which version have you tried?

What do you think of the London Green Fair? Are you going?


4 thoughts on “Vegetarian Quorn Lasagne

  1. Yesterday we joined friends for lunch at an Italian trattoria in West Hollywood. Jean-Francois and I kept vegetarian. I had Spinach & Garlic ravioli, JF had a mushroom lasagna. His dish was way better than mine. The mushrooms gave a lovely bit to the dish, and when I saw that you had tried using quorn (which is myco-based) I thought I’d share. The other interesting part of that dish: no mozzarella. Sauce could have been better, but it was still a nice treat.


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