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Quorn Vegetarian Mexican Lasagne

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.

Serves 6

90 mins

A Little Effort

721 cals
(Per serving)

41g 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


  • 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


  1. Pre-heat oven to 200C/180C fan.
  2. Place tomatoes, peppers, onion, and garlic on a baking tray, drizzle with a little olive oil and bake for 40 minutes
  3. Transfer to a blender along with chillies, spices, cocoa, masa harina and blend until smooth.
  4. Place in a saucepan over a medium heat and add Quorn Mince. Gently simmer for 12 minutes, stirring occasionally, and leave to cool
  5. 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.
  6. 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.
  7. 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
  8. Cover in foil and bake in a preheated oven at 180 degrees for 40 minutes
  9. Remove foil and crumble tortilla chips and return to oven for 10 more minutes. Serve hot from the dish and enjoy!

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