Sue’s vegetarian lasagna

White woman with blonde hair and breathing tube

“as someone with swallowing difficulties, I find this dish fairly easy to eat as it is soft in texture .”

golden lasagna with reddish filling on a blue spotted plate
vegetarian lasagna – image by Deborah


One pack of Quorn  mince ( use pre-cooked  puy lentils as a vegan alternative)
Two cans of chopped tomatoes
One onion
Two cloves of garlic crushed
One courgette
One punnet of mushrooms
One packet of spinach
One packet of lasagne sheets(use gluten-free pasta sheets as an alternative)
Fresh basil
Crème fraîche (use non-dairy sour cream as a vegan alternative)
Cheddar cheese (use non-dairy cheddar cheese as a vegan alternative)
Yeast extract (marmite )
Italian herbs
Tomato purée


Pre-heat oven to 200°C or gas mark six
Lightly fry chopped onion, and crushed garlic until transparent
Add Quorn mince and fry until brown an add tinned tomatoes and season with salt and pepper. Add tinned tomatoes. And season with salt and pepper. A teaspoon of marmite adds depth of flavour plus 2 teaspoons of tomato purée.
Lightly fry slices courgette & spinach with crushed garlic add Italian seasoning & fresh basil leaves .
Lightly fry mushrooms & onions with garlic .
Grease a baking tin or dish .
Start layering :

Start with the quorn & tomato mixture .Add a layer of lasagne pasta sheets
Secondly add a layer of the green courgette & spinach mix.
Add a layer of pasta sheets
Thirdly add the garlic mushrooms and spoon on the crème fraiche.
Last layer of pasta sheets
Then to top add a generous layer of grated cheese and basil leaves
Bake in the oven for 35 minutes until golden brown

Serve with a crisp green salad & garlic bread.

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