QUORN LASAGNE WITH BUTTERNUT SQUASH
A tasty, healthy alternative to the classic Italian dish, this meat-free lasagne swaps the pasta sheets for butternut squash. The combination of hearty squash, melted cheese and tasty vegetables make this the ultimate in healthy comfort food!
Per serving : 435kCal / Carbs 37g / Protein 38g / Fat 15g
Ingredients
250g Natural Cottage Cheese (low fat)
250g Greek Style Yoghurt (low fat)
1 Free Range Medium Egg
pinch of Salt
pinch of Pepper
1 tbsp Olive Oil
1/2 Onion (peeled and finely chopped)
1 Small Carrot (peeled and finely chopped)
1/2 Green, Red or Yellow Bell Pepper (de-seeded and finely chopped)
2 Garlic Cloves (peeled and finely chopped)
500g Quorn Mince
500g Tomato Passata
1 tsp Dried Oregano
1/2 tsp Garlic Granules
pinch of Pepper
2 tbsp Tomato Puree
6 Sprays of 1 Calories Oil
Butternut Squash Lasagne Sheets
50g Mature Cheddar (grated)
200g Tenderstem Broccoil
How to make it
- Preheat the oven to 180°C (356°F).
- In a mixing bowl add the cottage cheese, Greek yogurt, egg, salt and pepper. Mix well. This is your white sauce, put to one side until later.
- Add the olive oil to a large pan and set to medium heat.
- Add the onion, carrot and bell pepper to the pan and cook until the onion starts to brown (approx 4 mins)
- Add the garlic and cook for 30 seconds.
- Add the quorn mince, tomato passata, dried oregano, garlic granules, another pinch of pepper and the tomato puree. Stir it all together and cook for 4 minutes.
- Meanwhile, in a casserole dish spray 1 calorie oil on to the bottom to stop the butternut squash sheets from sticking.
- Layer the bottom of the tray with butternut squash sheets, then layer the rest of the dish like so: quorn mixture, butternut squash, white sauce, quorn mixture, butternut squash, white sauce and finish by sprinkling the cheese over the top.
- Place in the oven for 45 minutes.
- While that’s cooking, cook the broccoli (4 minutes)
- When the lasagne is done, plate up straight away and garnish with some chopped parsley.