Mediterranean Veg Lasagne
Looking for a leaner lasagne? For this veg-packed twist, layer pasta sheets and courgette ribbons, pack the filling with Mediterranean veg and lighten up the bechamel sauce with some secret Gousto twists. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Top, tail and peel lengths of your courgette[s] into ribbons
Chop the remaining courgette core into rough bite-sized pieces
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the chopped pepper with a generous pinch of salt and cook for 10-12 min or until the peppers are starting to brown slightly and caramelise
Once caramelised, add the chopped garlic and cook for a further 1-2 min
Meanwhile, dissolve your vegetable stock mix in 175ml [230ml] [300ml] boiled water
Add your Mediterranean style seasoning, half your balsamic vinegar (you'll use the rest later!), a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Stir it all together – this is your Mediterranean stock
Drain and rinse your green lentils
Once the vegetables have caramelised, add the Mediterranean stock, drained lentils, courgette core and your chopped tomatoes to the pan
Cook for 3-4 min or until thickened to a pasta sauce-like consistency – this is your Mediterranean veg sauce
Combine your grated Italian hard cheese with your cornflour and a generous pinch of salt and pepper in a pot and mix until the cheese is fully coated
Add 100ml [130ml] [170ml] milk to the pot and stir it all together
Cook over a medium heat for 3-4 min, stirring frequently, or until the cheese has melted and thickened – this is your béchamel
Layer some of the Mediterranean veg sauce over the bottom of an oven-proof dish, then top with some of your lasagne sheets and courgette ribbons and repeat this process until you end up with a final layer of courgette ribbons
Tip: You may need to layer differently depending on the size of your dish
Cover with the béchamel and cook in the oven for 25-30 min or until the pasta is cooked – this is your Mediterranean veg lasagne
Wash your salad, then pat it dry with kitchen paper
Once done, remove the Mediterranean veg lasagne from the oven and leave to stand for a few min before serving (this helps the flavours to develop and makes it easier to serve!)
Serve the salad to the side and drizzle over the remaining balsamic vinegar and a little olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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