4 large, fresh lasagne sheets, each cut into 2 pieces
2 tbsp fresh basil, shredded
250g ricotta cheese
2 tbsp water
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
50g vegetarian Parmesan cheese, grated
Bring a large pan of water to the boil. Cook the lasagne sheets for 4 minutes until al dente
Meanwhile, pre -heat the oil in a frying pan over a medium to high heat and fry the onion gently for 3 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
Stir in the red pesto, wine, tomato passata and crumbled stock cube. Bring to a boil, cover and simmer gently for 2 minutes then stir in the Quorn Meatless Grounds. Cover and cook for a further 8 minutes. Taste and season with salt and pepper as required. Stir in half of the basil
Preheat the grill to a high setting
Mix the ricotta with the water, nutmeg, salt, pepper, the remaining basil and half of the cheese, cover and microwave for 30-40 seconds to warm through
Place four pieces of cooked lasagne sheet on a heatproof sheet. Place a quarter of the Quorn lasagne filling on each one, cover with a second piece of lasagne pasta and top with a layer of the ricotta mix. Sprinkle the cheese over and grill for 1-2 minutes to lightly toast the cheese topping.
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* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.