Artichoke & Courgette Lasagne
with fresh pasta sheets & homemade béchamel- Tarwe
- Ei
- Gluten
- Milk (including lactose)
- Gluten
- Haver
- Mosterd
- Soja
- Gerst
- May contain traces of allergens
Wist je dat courgette een zeer caloriearme groente is? Hij bevat slechts 14 gram calorieën per 100 gram. Perfect voor in dit caloriebewuste recept!
Ingredients
2 piece
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
½ piece
Onion
½ piece
Courgette
½ pack
Diced tomatoes with garlic & onion
100 g
Passata
½ sachet(s)
Italian seasoning
25 g
Grated Gouda
(Contains: Milk (including lactose))
40 g
Marinated artichoke hearts
Not included in your delivery
1 tablespoon
Olive oil
15 g
[Plant-based] butter
½ tablespoon
Balsamic vinegar
1 teaspoon
Sugar
30 milliliters
Water for the sauce
10 g
Flour
150 milliliters
[Plant-based] milk
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C.
- Slice the courgette into rounds of no more than 0.5cm thickness, then transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and scatter over half of the Italian seasoning.
- Season with salt and pepper, then toss well to coat. Roast in the oven for 10 minutes.
- Mince the onion.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the rest of the Italian seasoning for 2 - 3 minutes.
- Deglaze with the balsamic vinegar, then add the chopped tomatoes, the passata, the sugar and the water for the sauce. Season to taste with salt and pepper.
- Allow to reduce gently until step 5, covered.
- Meanwhile, melt the butter in a saucepan over medium-high heat.
- Add the flour and whisk to combine.
- Add a third of the milk and whisk until fully incorporated (see Tip).
Tip: if preferred, you can substitute the milk with the same amount of vegetable stock.
- Repeat with the rest of the milk, adding it in two more batches.
- Whisk until smooth, then bring to the boil. Allow to thicken and reduce for 1 - 2 minutes.
- Season to taste with salt and pepper, then crumble in the stock cube (see pantry for amount).
- Meanwhile, roughly chop the artichokes.
- Transfer a shallow layer of the tomato sauce to an oven dish, then top with a layer of the lasagne sheets.
- Press down so as to evenly distribute the sauce.
- Top with another layer of the tomato sauce, then top with a layer of the courgette and the artichokes.
- Repeat until everything has been used, then finish the lasagne with the béchamel and the cheese.
- Bake the lasagne in the oven for 25 - 30 minutes.
- Let the lasagne rest for at least 3 minutes before serving so as to allow it to firm up.
- Serve the lasagne on plates.
