Quick Quorn Lasagne Bites Recipe

I do love veggie lasagne and now we've discovered that Violife sell dairy free mozzarella and cheddar that melts really well and tastes good too, I can also make a vegan lasagne that's just as sumptuous.

Lasagne tends to be a dish I make on a Sunday because it takes me ages to make. So many separate components to make. The savoury veggie mince in tomato sauce, the cheese sauce made from scratch, pre-boiling the lasagne sheets a little so they are soft and pliable, grating the mozzarella, then there's the stacking up and baking. It's always worth it, as it tastes so good, but it's good to have a quicker option too.

These lasagne bites are made with Quorn Meat Free Mince, which is a really handy product to have in a veggie freezer. It's great for making chilli, lasagne and bolognaise and the good news is Quorn™ now have a vegan option too (the vegan range doesn't include mince yet, see at end of post for a vegan alternative). For these quick bites I also used ready made cheese sauce from the chilled cabinet at my local supermarket, jarred rich tomato sauce, fresh lasagne sheets (also chilled) and ready grated mozzarella.

I baked my lasagne bites in a muffin tray and served them in a stack of two for height, but you could bake it in a small baking dish and create deeper layers.

You'll notice the foil backed parchment peeping out from the bowls of the muffin tray. I sprayed each bowl with cake release spray then popped in a strip of the parchment to help me lift out the bites. They came out pretty easy, I just loosened the edges a little with a knife and they popped out.

Serve two of these bites stacked with a dressed green salad as a starter.

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Quick Quorn Lasagne Bites

Written by Jacqueline Meldrum

April 14, 2016

Quick veggie lasagne bites made with Quorn Meat Free Mince, mushrooms, ready made cheese sauce, tomato sauce and grated mozzarella. This one is all about the short-cuts, but big flavours.

Ingredients

• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 small clove garlic, crushed
• 4 large chestnut mushrooms, finely chopped
• 100g  Quorn Meat Free Mince
• ½ vegetable stock cube
• 150g rich jarred tomato sauce
• 4 fresh lasagne sheets
• a good grinding of salt and pepper
• 4 tbsp fresh cheese sauce
• 4 tbsp grated mozzarella

Instructions

1. Preheat the oven to 200c/180c fan/400f/gas mark 6. 2. Saute the onion and garlic in the olive oil until soft, then add the mushrooms and cook gently until they too are soft, then add the Quorn mince and mix well.2. Sprinkle half a stock cube over the mince mixture for extra flavour and mixed in, then pour in the tomato sauce. Season with salt and pepper and cook for a couple of minutes.4. Grease or spray a muffin tray and place a long strip of greaseproof paper in each bowl to help remove the lasagne.5. Pick a glass approximately the size of the muffin bowls, draw around it with a knife and cut out 16 circles.6. Place a circle of lasagne in eight of the muffin bowls, then top with a heaped teaspoon of mince, then another layer of lasagne. Next a heaped teaspoon of cheese sauce, then a sprinkling of mozzarella.7. Bake for 15 to 20 minutes until golden. Serve two stacked for height with a dressed salad as a starter.8. Enjoy!

Details

Total time: 35 mins
Yield: Serves 4 as a starter

VEGAN

If you would like to make a vegan version of this you can finely chop Quorn Vegan Pieces or use soya mince. Try my vegan cheese sauce with nutritional yeast or Violife cheddar, grated and top with Violife mozzarella.

Why not check out the Quorn website.

Disclosure: This is a sponsored post. I developed this recipe for Quorn. I was not expected to write a positive review and any opinions expressed are my own.