Quorn Swedish Style Balls Lasagne

Name: Quorn Swedish Style Balls Lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 pack of Quorn Swedish Style Balls; 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, crushed; 1 tsp dried oregano; 1 tbsp tomato puree; 150ml red wine; 500g passata; 1 vegetable stock cube; 30g butter; 40g plain flour; 500ml semi-skimmed milk; 3 fresh lasagne sheets; 60g grated cheese (mozzarella, cheddar, parmesan)

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A lasagne made with Quorn Swedish Style Balls topped with cheese and parsley in a black baking dish.

It's time to give your weekly dinner staple a much-needed makeover. Take your lasagne to the next level with this delicious Quorn Swedish Style Ball version, a classy twist on an old favourite.

Vegetarian Meatball Recipes

Serves 4

65 mins

A Little Effort

557 cals
(Per serving)

21.2g of fat
(Per serving)

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Vegetarian Swedish Style Balls

See product See recipes

High in Protein

Source of Fibre

No Artificial Ingredients

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Ingredients

Lasagne base:

1 pack of Quorn Swedish Style Balls
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
1 tsp dried oregano
1 tbsp tomato puree
150ml red wine
500g passata
1 vegetable stock cube

White sauce:

30g butter
40g plain flour
500ml semi-skimmed milk

To assemble:

3 fresh lasagne sheets
60g grated cheese (mozzarella, cheddar, parmesan)

Method

Preheat oven to 180°C/160°C Fan/Gas Mark 4.
To make the meatball base, place a large sauté pan on a medium heat and pour in the oil. Add the onion, and fry for 5 minutes, or until softened slightly. Add the garlic, oregano and tomato puree and fry for a further 2 minutes. Add the wine, increase the heat and bubble until the wine has evaporated. Reduce the heat and add the passata, stock cube and Quorn Swedish Style Balls. Remove from the heat and set aside.
To make the white sauce, place a saucepan on a low heat. Melt the butter and stir through the flour to create a paste. Let this cook for 1-2 minutes, stirring constantly, until the flour smells biscuity. Gradually add the milk, stirring all the time, to create a smooth sauce. Season with salt and black pepper.
To assemble the lasagne, place the meatball mixture into an oven-proof dish. Layer the lasagne sheets on top and spread with the white sauce. Sprinkle cheese on top and transfer to oven to cook for 25-30 minutes, or until golden.
Serve with a seasonal salad.