Veggie lasagne???

zippychick

Hi All

would anyone have a homemade veggie lasagne recipe? Husband wants me to use quorn mince. I've made it years ago but haven't been cooking much due to ill health, so am looking for some inspiration and fresh ideas!!

All ideas or help appreciated
:j
Zip

JIL

I make a quorn lasagne the same as my meat lasagne.

I often bulk it out by using ratatouille which makes it a bit more interesting and is something I have usually got in the freezer.

pollyanna_26

Hi Zippy .
If you google quorn.co.uk you'll see a lasagne recipe there .
The company also published a cookery book Quorn kitchen , I can't lay my hands on my copy at the moment
Just had a quick look on Am*z*n and used are very cheap if your DH is fond of Quorn .
Sorry to hear you haven't been so well but hope the wedding and honeymoon went well . Can you tell I struggle to keep up?
polly

elsien

I just make it with veggies, don't bother with quorn mince. Bay leaf and a splosh of red wine hides a multitude of sins.

jackyann

I don't use quorn either, IMHO it is expensive and drains taste (to each their own). My veggie lasagne goes like this:

Roast a load of veggies, plenty of onion slices and peppers sliced flat, aubergine slices if not too expensive, courgettes cut lengthways, fennel sometimes. Add garlic & herbs.

Cook up a tomato sauce with tinned tomatoes, plenty of herbs & garlic, olives if liked (cheap jar from lidl). really cook down so it is thick and tasty.

I make my own pasta, or, in season, use the courgette slices in place of pasta.

Bechamel sauce as usual, but in a hurry will mix creme fraiche with grated cheese.

Layer as liked, bulk up the protein with grated cheese.

zippychick

brilliant keep the ideas coming!!
Husband wants mince used lol. I would happily use veg and beans. Adding veg and beans to it too and homemade tomato sauce, and i always sneak some lentils in. So it waters the mince ratio down. I would get 6l in the slow cooker out of one bag x

i used to make a baked bean lasagne, it was fab

thank you for the kind wishes! i am married - awwwwwhhhhh! xxxx

Anne_Marie_2

Just follow your usual lasagne recipe for normal mince, only you don't have to brown the Quorn. Worth looking out for supermarket own brand veggie mince too.

Another idea, if it has to be "mince" is dried soya mince, sometimes called TVP....don't for goodness sake mix this up with the TVP or soya chunks, tried once, was like rubber, and will never try again! A little goes a long way, think the dried bulks out to around 4 times the dried amount.
I know Holland & Barrett sell it, but probably available in supermarkets too. Needs more liquid added, but generally soak some in hot water for a few mins, drain and then use as normal, again without browning. Soya takes on the flavour of whatever seasonings you use.
I can't get Quorn in Cyprus, well did, but just the once, never to be seen again. So usually bring back a bag of savoury dried stuff from Holland and Barrett on my annual visit to the UK. Easier to carry and won't go off on the journey. Not as chunky as Quorn mince, but a lot cheaper, and tastes just fine.

Whoknowskt89

Zippy.. Can you post the baked bean lasagne recipe please?

I make mine like Anne Marie, same as anything else just no browning of the quorn mince. I generally add a pinch or 2 of chilli flakes as I think it adds to the flavour and occasionally fresh chives to the home made white sauce if I have any in.

Gaia

When making bolognese, lasagne or chilli I bulk out the mince (if using meat) with grated carrot (equal quantity with the mince) and porridge oats. Gives it a nice, natural sweetness and thickens without using flour - plus it's so much healthier. Tastes lovely, the carrots give a natural sweetness to cut the acidity of the tomatoes and you can't taste the oats (only use a handful).

Syman

http://www.bbc.co.uk/food/recipes/ratatouille_lasagne_28209

From "Eat well for less" uses cottage cheese and ratatouille.
Wife used this basic recipe but used Quorn mince.

Was very nice indeed.

Hedgehog99

This is one I used to enjoy, before I had to switch to a low-FODMAP diet where lentils & leeks are a no-no. Sounds a bit "socks and sandals" from the name, but it is tasty! Doesn't need veggie mince, so handy for people who cannot buy it locally.

Lasagne with leeks and lentils

100 g brown lentils, washed
15 ml olive oil
450 g leeks, finely diced
1 medium carrot, diced
225 g mushrooms, diced
2 cloves garlic, crushed (I left this out)
450 g tomatoes, skinned & chopped (tinned work well - drain but keep juice in case mix becomes dry during cooking)
1 tsp dried oregano
1 tsp dried marjoram
15 ml shoyu
salt & pepper
Lasagne sheets (350 - 450 g fresh, or I used the no-cook dried sheets, in which case pre-heat oven at the start because no time later)
300 ml b!chamel sauce
50 g Parmesan (or Cheddar), grated

1. Put lentils in pan with plenty of water to cover. Bring to boil & simmer, covered, 25 mins. Drain, reserving the stock.
2. Heat oil, gently fry leeks, carrot, mushrooms & garlic for 5-6 min until fairly soft.
3. Add cooked lentils, tomatoes, herbs & shoyu, cover & cook 15-20 mins, adding a little lentil stock if mixture too dry. Season to taste
4. Pre-heat oven to gas 4 / 180 deg C, 350 deg F
5. Cook lasagne if necessary by boiling 8-10 mins in salted water until just tender. Drain, run cold water over & spread on damp cloth.
6. Put layer of lasagne in lightly greased baking dish. Cover with layer of lentil mixture, then B!chamel sauce. Repeat until all ingredients used, finishing with layer of sauce. Sprinkle over grated Parmesan. Bake for 30 mins.

From Sarah Brown's Vegetarian Cookbook ISBN 0-86318-265-8 (out of print)