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Vegetarian Cannelloni with Quorn Mince

Vegetarian Cannelloni made with meat free Quorn Mince topped with béchamel sauce and scattered mince in a dish

This delicious vegetarian cannelloni recipe uses Quorn Mince and artichoke to recreate a classic Italian meal which will feed the family. An impressive yet simple pasta dish that even the fussiest eater will love!

Serves 6

80 mins

A Little Effort

690 cals
(Per serving)

30.8g of fat

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 500g Quorn Mince
  • 2 tbsp extra virgin olive oil
  • 2 artichokes, cleaned and very finely sliced
  • 1 small clove of garlic, finely chopped
  • Salt and white pepper
  • 1l milk
  • 80g butter
  • 60g flour
  • Pinch of fresh nutmeg
  • Black pepper to taste
  • 500g fresh pasta lasagne
  • 150g vegetarian parmesan, grated


  1. Preheat the oven to 180C/350F/Gas mark 4
  2. Gently fry the garlic in 2 tbsp of oil for 2-3 minutes. Add the artichoke and cook for 5-10 minutes until softened. Stir in the Quorn Mince. Season with salt and white pepper
  3. To make the béchamel, gently melt the butter in a pan, stir in the flour and cook for 2-3 minutes. Slowly add the milk little by little stirring continuously. Bring to the boil then simmer for 5-10 minutes. Stir in the nutmeg
  4. Cook the pasta sheets in boiling salted water for 3-4 minutes. Drain well
  5. Place a spoonful of béchamel in the bottom of a lasagne dish, cover with a layer of pasta, top this with a spoonful of béchamel and a spoonful of Quorn Mince mix, gently mix together, sprinkle with a little cheese then roll into a tube lengthways
  6. Repeat. Top with béchamel and a little Quorn Mince mix sprinkle with more cheese then bake in the centre of the oven for 30 minutes

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