Plant-based-meatball-courgette-lasagne

Plant-based ‘meatball’ and courgette lasagne

Ready-made ‘meatballs’ are layered with earthy courgette slices and a creamy sauce

, 28 February 2020

(4 votes)

Plant-based ‘meatball’ and courgette lasagne
  • 1 Hour 25 Mins

  • Serves: 6

  • Price: £1.45 per serving

Nutritional Info
Each 585g serving contains
  • Energy

    2276KJ

    544KCAL

    27%
  • Fat

    28.1g

    high

    40%
  • Saturates

    11.1g

    high

    56%
  • Sugars

    18.1g

    low

    20%
  • Salt

    1.46g

    low

    24%
of your reference intake.
Typical energy values per 100g: 389kJ/93kcal.
Ingredients
  • 2 red onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1tbsp rapeseed oil
  • 3 cloves garlic, finely crushed
  • 200g roasted red peppers (from a jar), chopped
  • 400g pack frozen Plant Based Meat-Free Meatballs
  • 2 x 400g tins chopped tomatoes with garlic
  • 1tbsp balsamic vinegar
  • 25g pack basil, chopped, reserving a few leaves to serve
  • 80g unsalted butter
  • 80g plain flour
  • 800ml semi-skimmed milk
  • 250g fresh egg lasagne sheets
  • 3 medium courgettes, thinly sliced lengthways
  • 30g Asda Extra Mature Cheddar Cheese, grated
  • 2tbsp pine nuts
  • 2tbsp Free From Green Pesto
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Fry the onions and celery in the oil in a large pan for 10 mins. Add the garlic; cook for 2 mins.

  • Add the peppers, meatballs and tomatoes, then simmer for 20 mins, stirring occasionally. Remove from the heat and stir through the vinegar and basil.

  • Meanwhile, melt the butter in a large pan, add the flour and cook for 2 mins to get a smooth paste. Gradually whisk in the milk, then simmer for 2 mins or until thick.

  • Spoon ½ the meatball sauce into a 3L ovenproof dish. Add a layer of lasagne sheets, then courgette strips. Spoon over ½ the white sauce. Repeat the layers, finishing with the white sauce. Top with a few courgette strips; sprinkle over the cheese.

  • Bake for 45 mins. Scatter over the pine nuts for the last5mins. Drizzle with pesto; sprinkle with pepper and the reserved basil.