Vegetarian and Vegan Recipes

Quorn Mince & Butternut Squash Lasagne

Layers of pasta with Quorn Mince, butternut squash and Parmesan cheese.

Serves 6

60 mins

A Little Effort

Made with Quorn Vegetarian Mince

Gluten free
Low in saturated fat
High in protein


  • 500g Quorn Mince
  • 1 red onion diced
  • 2 cloves of garlic
  • 1 medium carrot diced
  • 1 stick of celery diced
  • 75g butternut squash chopped into small pieces
  • 2 tsp smoked paprika
  • 2 x 400g tinned tomatoes
  • 1 tbl spoon tomato paste
  • 50g butter
  • 50g plain flour
  • 150ml hot milk
  • 1 tsp of grated nutmeg
  • 50g grated cheddar
  • 25g aged Parmesan Lasagne sheets
  • 200ml vegetable stock


  1. In a big saucepan, fry the carrot, butternut squash, onion and celery until soft. Then add the garlic and smoked paprika.
  2. Add the tomato paste and cook for a minute, before adding the Quorn Mince. Again cook for a further couple of minutes, then add the tinned tomatoes and vegetable stock.
  3. Bring to the boil, then leave to simmer for an hour.
  4. Meanwhile, prepare the béchamel sauce. Melt the butter in a pan, then add the flour. Cook for two minutes.
  5. Take off the heat and slowly add the hot milk, whisking as you go.
  6. Season and add the grated nutmeg.
  7. Start to build your lasagne, four layers of pasta deep. Finish with the béchamel, then the grated cheddar and parmesan.
  8. Place in a pre-heated oven at 200 degrees Celcius for approximately 45 minutes or until golden and crispy.

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