I love a good lasagna! I decided to make a pasta-free, vegetable lasagna so my family can enjoy a tasty meal that features vitamin and mineral rich vegetables. I also wanted to feature Quorn (a non-soy, non-GMO meat alternative). Here is my recipe for Pesto Zucchini No-Pasta Lasagna Featuring Quorn.
The following recipe is delicious and high in vitamins, minerals, protein and fiber. I used cheese, but it can be adapted to be vegan-friendly if that is your preference.
Pesto Zucchini No-Pasta Lasagna Bake Recipe:
- .75 cup Olive Oil
- .25 cup Pine Nuts
- 2 cups Fresh Basil
- 1 cup Grated Parmesan Cheese
- 2 cloves Garlic
- 340 grams Quorn Grounds (1 container)
- 3 large Zucchini
- 3 large Mushrooms
- 2 large Tomatoes
- 16 ounces Skim Ricotta Cheese
- 8 ounce Fresh Mozzarella
- 3 cups Fresh Spinach or Kale
- Salt to taste
- Preheat oven 350 degrees.
- Wash all the vegetables.
- (you can use prepared pesto if you prefer)
- Combine the following in a food processor (a blender would also work)
- .5 (1/2) cup olive oil
- 2 cups fresh basil
- .25 (1/4) cup pine nuts
- .5 (1 cup) Parmesan Cheese (I pre-grated fresh parmesan)
- 2 cloves of garlic (to taste)
- This yields about a cup of pesto, if you want more or less pesto you can adjust as it is pretty forgiving and really a matter of personal taste. I mixed in the food processor (or blended) until the pesto reached desired consistency.
- I lightly greased a 12" by 8" glass baking dish.
- Slice Zucchini lengthwise into thin strips. I used three large zucchinis.
- Lightly fry the zucchini to release some of the moisture. Then set aside.
- Mince onions and add them to the frying pan (I used the same pan that I used for the zucchini, but if you multitask that is fine too).
- Add the Quorn to brown (it is all right to cook Quorn from frozen)
- Slice mushrooms then add them to the pan.
- Fry mixture for a couple minutes on a medium heat until the Quorn and mushrooms are browned
- Add pesto and mix pesto into the Quorn mixture
- The technique is much like making a lasagna only instead of noodles you use the zucchini slices. I alternated the following layers
- 1- a thin layer of zucchini slices and a thin layer of spinach leaves
- 2- a thin layer of the Pesto Quorn, mushroom and onion
- 3- repeat layer 1
- 4- A thin layer of ricotta cheese
- 5- repeat layer 1
- Repeat sequence until ingredients are all used, I managed two layers of each.
- Thinly slice Mozzarella and make a layer with the cheese slices
- Add grated Parmesan (I used about .25 -.5 cup)
- Slice two ripe tomatoes into thin slices, remove seeds and arrange on top of the bake
- Optional: A leaf of fresh basil also is a nice garnish, I ran out of basil while making the pesto so wasn't able to include that in my topping.
- Place on the middle rack of the pre-heated over and bake for 30-45 minutes. When ready, the bake will be thoroughly hot and the cheese topping slightly browned around the edges. Allow to sit for a few minutes before serving. Enjoy!
- You can make it ahead of time and bake 30-45 minutes before serving. This recipe is very forgiving and open to improvisation, you can use different vegetables, different protein sources or different sauces. It also works well with a marinara sauce.
About Quorn:
Quorn is a popular meat-alternative in many countries. It was quite popular when I lived in the UK, but I have not seen it as frequently in the USA. Quorn comes in a variety of styles, I chose the “grounds” that simulate ground meat in appearance (though they do not taste anything like meat). I like that Quorn is very versatile and absorbs flavors from sauces and seasonings very well.
The common question is, “What is Quorn?” I will share an excerpt from the Quorn USA website as it explains well what this product is:
Quorn products’ main ingredient is Mycoprotein – a nutritionally healthy protein source that is naturally low in saturated fat and high in fiber. Quorn products have the taste, appearance, and texture of meat, perfect if you want meat free meals or are thinking of creating healthier versions of your favorite everyday meals….
Mycoproetein is made from the fungi family like a truffle or morel. Mycoprotein is made naturally through fermentation in a similar way to the fermentation of yeast in bread. Unlike other meat alternatives, there’s no strong aftertaste, and Quorn products are great at absorbing the flavors used in cooking, making for great tasting meals.
Please note – Quorn is made from a fermented fungus and may sometimes cause allergic reactions for some especially any one allergic to mushrooms or other fungus.
Quorn Grounds Nutritional information
340g
| Typical Values | Per serving (85g) | |
|---|---|---|
| Calories | 110 | |
| Calories from fat | 20 | |
| Total fat | 2g | |
| Saturated fat | 0.5g | |
| Trans fat | 0g | |
| Cholesterol | 0mg | |
| Sodium | 170mg | |
| Total carbohydrate | 9g | |
| Dietary fiber | 5g | |
| Sugar | 0.5g | |
| Protein | 13g |
Ingredients:
Where to Purchase Quorn:
Quorn is available from grocery retailers throughout the USA and Europe including Whole Foods and others. Visit the Quorn USA website, to see more information on Quorn products including recipes and a frequently asked questions page.
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