Vegetarian Eggplant & Butternut Squash Lasagna | Quorn
Explore our meat-free take on a classic dish. Our vegetarian Eggplant and Butternut Squash Lasagna made using Quorn Grounds is a low-calorie take on this comfort food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quorn.us.
Ingredients
- 10.58oz Bag Quorn Meatless Grounds
- 2 onions, sliced
- 4 tbsp olive oil
- 2 large cloves garlic, chopped
- ½ medium red chilli, deseeded and chopped
- 2 tsp ground coriander
- 4 tbsp tomato purée
- 3 x 400g tinned chopped tomatoes
- 1 low sodium and gluten free stock cube + 150ml hot water
- 1 tsp soft brown sugar
- Salt and pepper, to taste
- 1 tbsp parsley, chopped
- 2 1/2 oz ground almonds
- 2 large eggplant (approx 500g)
- 1 large butternut squash, peeled, halved lengthways and deseeded
- 4–5 sprigs thyme, leaves picked
- 1 oz flaked almonds
- A large handful of basil leaves, plus extra leaves to garnish
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