Quorn Vegetarian Mexican Lasagne

Name: Quorn Vegetarian Mexican Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 500g pack Quorn Mince; 12 fresh lasagne sheets; 8 dried Guajillo chillies, rehydrated; 1 ½ tsp Mexican oregano; 1 tsp ground cumin; ½ tsp ground black pepper; ½ tsp ground cloves; 8 medium tomatoes; 2 red peppers; 1 head of garlic; 1 white onion; 60g Masa Harina; 10g cocoa; For the jalapeño cheese sauce:; 125g of butter; 1 large garlic clove, crushed; 1/2 tsp ground cumin; 50g plain flour; 500ml soy milk; 2 tsp Dijon mustard; 30g nutritional yeast; 300g shredded cheese; 100g pickled jalapeños, diced; 80ml jalapeño pickle juice; 1 tsp salt; Plain tortilla Chips; 100g cheese, to top

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A portion of Mexican lasagne served on a white dish.

Lasagne but not how you know it! This mouth-watering vegetarian dish uses fresh pasta sheets layered with Quorn vegetarian Mince and jalapeño cheese sauce. Our delicious veggie lasagne is topped with crunchy tortilla chips and fresh salsa for a Mexican twist on your next meat-free feast. Try our vegetarian Mexican lasagne and discover your next dinner time favourite.

Vegan And Vegetarian Mexican Recipes Vegetarian Mince Recipes Meat Free Recipes Pasta Recipes

Serves 6

90 mins

A Little Effort

721 cals
(Per serving)

41g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

Ingredients

1 500g pack Quorn Mince
12 fresh lasagne sheets
8 dried Guajillo chillies, rehydrated
1 ½ tsp Mexican oregano
1 tsp ground cumin
½ tsp ground black pepper
½ tsp ground cloves
8 medium tomatoes
2 red peppers
1 head of garlic
1 white onion
60g Masa Harina
10g cocoa
For the jalapeño cheese sauce:
125g of butter
1 large garlic clove, crushed
1/2 tsp ground cumin
50g plain flour
500ml soy milk
2 tsp Dijon mustard
30g nutritional yeast
300g shredded cheese
100g pickled jalapeños, diced
80ml jalapeño pickle juice
1 tsp salt
Plain tortilla Chips
100g cheese, to top

Method

Pre-heat oven to 200C/180C fan.
Place tomatoes, peppers, onion, and garlic on a baking tray, drizzle with a little olive oil and bake for 40 minutes
Transfer to a blender along with chillies, spices, cocoa, masa harina and blend until smooth.
Place in a saucepan over a medium heat and add Quorn Mince. Gently simmer for 12 minutes, stirring occasionally, and leave to cool
To make the jalapeño cheese sauce, melt the butter in a saucepan over medium heat before adding the garlic and ground cumin and cook for 1 minute.
Add the flour and cook, stirring, for a few minutes before slowly adding soy milk and whisk constantly until smooth. Add the remaining ingredients and stir until the cheese has melted.
Take an ovenproof dish and add a layer of red sauce. Add a layer of lasagne sheets, add a layer of white sauce and then another layer of pasta. Repeat finishing with a layer of white sauce
Cover in foil and bake in a preheated oven at 180 degrees for 40 minutes
Remove foil and crumble tortilla chips and return to oven for 10 more minutes. Serve hot from the dish and enjoy!