Plant-based ‘meatball’ and courgette lasagne

Name: Plant-based ‘meatball’ and courgette lasagne | Asda Good Living
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
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

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

By Asda Good Living,28th February 2020

(4 votes)

Cook: 1 Hour 25 Mins

Serves: 6

Price: £1.45 per serving

Nutritional Information

Each 585g serving contains

Energy
2276kj
544kcal

27%

Fat
28.1g

High
40%

Saturates
11.1g

Med
56%

Sugars
18.1g

High
20%

Salt
1.46g

Med
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.