Tuesday, 14 December 2010

Quorn Lasagne


As I frequently make my own Quorn Lasagne anyway, I was intrigued to find out how this recipe would compare. I tend to just ad lib with quorn mince, tinned tomatoes and whatever veg I have lying round in the fridge and generally it's pretty tasty, it is one of my husband's favourites - this had a lot to live up to therefore.

Actually we were very, VERY impressed with this lasagne. The richness of the sauce is phenomenal and for the first time ever I also made my own white sauce (a skill I will definitely be using again in the future) which also got the thumbs up. We both thoroughly enjoyed this and it definitely was better than my own versions - but the only downer for me is the points content, which is high.

This is a picture of the finished lasagne before serving, textbook apart from the cheese dribbling down the side of the dish!

I think I actually needed a slightly bigger lasagne dish for this - or even an actual lasagne dish would probably help, this is just a ceramic roaster which I normally use but which struggled with the quantities of this recipe. 

Anyway, once served this was what it looked like, it is making me want to eat it again actually looking at these images, that is testament to how nice it was:

I think that the secret to why the sauce is so good and tastes so rich is down to two elements, firstly the addition of red pesto and secondly the 3 tbsp of red wine. Neither of these are items which I generally add to my lasagne sauce but here they seemed to make a real difference and add a tasty depth to the flavour. This recipe uses passata where I would usually use chopped tomatoes and again I think I preferred this in the sauce, which seemed less dry as a result.

The white sauce was actually surprisingly easy to make and in retrospect I don't really know why I have never made this myself before as it is much nicer than the synthetic versions you can buy in jars and which I generally end up scraping off the top of my portion of lasagne anyway. Flour, butter, milk and some grated cheese turned into a silky, thick and smooth rue.

So, this ticked every box in terms of flavour, simplicity and satisfaction - but what about the points?

It is important to clarify that due to the shape of my lasagne dish and the sizes, I made this recipe into 3 portions although in the book it is down as serving 4. I only served this with a salad and no other carbs and to me this was a generous and filling portion. 

Based on this recipe serving 3, on propoints, a portion of this lasagne costs 18 points which, I am sure you will agree, is quite high. This is broken down as follows: lasagne sheets (4), quorn mince (2), pesto (2), oil (2), milk in white sauce (1), butter in white sauce (2), cheese in white sauce and on top (3) flour and red wine (2). 

Despite this being a high points scorer I actually think it is worth the splurge (and anyway, if I know I am having it again I will do some exercise to earn extra points for the day). It certainly tastes so good that even at 18 points it seems pretty good value for such a rich dish.

The pesto and red wine in the sauce clearly help with this and personally I feel like this recipe has given me new inspiration where lasagne is concerned, a dish I frequently cook has been injected with a whole new range of possibilities.

This gets a 9/10 from us, definitely one of my favourites so far from the Quorn Cookbook.


  1. Hmm, I have a bag of Quorn mince in the freezer and some dried lasagne sheets in the cupboard. I think this will be featuring in this weekends menu. Yum!