Thursday, 26 February 2015 - , , , , 2 comments

RECIPE : Vegetarian 'Meatball' Lasagne

This is a delicious alternative to a regular lasagne and is simple to make.
The veggie 'meatballs' ensure that the recipe stays low fat. 

My  Vegetarian 'Meatball' Lasagne makes 8 portions at 7pp/approx.340kcal per portion or 6 portions at 10pp/approx.450kcal 


YOU WILL NEED: (Serves 6 or 8)

A large oblong oven-proof dish

9 dried lasagne sheets
(no need to pre-cook)

Vegetarian 'Meatball' sauce
(see below)

Bechamel sauce
(see below)

25g grated cheddar


Prepare both sauces and pre-heat the oven to 200C/400F/Gas6

Vegetarian 'meatball' tomato sauce

1 teaspoon olive oil
1 onion, finely diced
2 cloves crushed garlic
300g pack of Quorn Swedish Style balls (You'll find these in the frozen section in the supermarket)
1 jar (700g) thick passata
1 cup water
1 bay leaf
A few leaves fresh basil
Black pepper


Fry the onion and garlic in the olive oil until soft. Add the Quorn 'meatballs' and fry until lightly browned.
Add the passata, water, bay leaf and seasoning. Cook for around 10 minutes.
Place to one side until needed.


Bechamel sauce

1 litre unsweetened soya/skimmed milk
8 tablespoons cornflour
200g lightest philadelphia
white pepper/black pepper to taste
garlic granules to taste


Measure out the milk. While cold, add the cornflour. Stir well.

Cook on high in the microwave in 2-3 minute bursts, stirring in between until the mixture has come to the boil and thickened enough to coat the back of the spoon.
If you prefer, you can cook in a pan on the hob, stirring occasionally until thick.

Add the philadelphia and beat until it is thoroughly mixed in with no lumps. This is your beautiful, thick, glossy sauce. Season quite generously with pepper and garlic granules to give it a subtle flavour. Don't worry if it is a little bland.
Use straight away or cool and refrigerate until you need it.


To assemble the lasagne;

Pop a little bechamel sauce just to cover the base of an oven-proof dish.
Place 3 sheets of dried lasagne in the dish then put 3 'meatballs' on each.

Add half the tomato sauce and then generously drizzle with bechamel saving plenty for the next layers.

 There are approximately 18-20 'meatballs in the 300g packet, so this allows for a minimum of 9 per layer. If you have any extras, simply dot them in. This won't affect the overall propoint value.


Next, add 3 more sheets of lasagne.

Then make another identical layer of 'meatballs' and bechamel sauce. Use up all of the tomato sauce, but save a generous amount of bechamel for the top layer.
Make sure you remove the bay leaf!


Now add the last 3 sheets of lasagne.

Pour on the remaining bechamel to form a generous, thick layer to cover everything well.
It's important when using dried lasagne sheets to have plenty of sauce and therefore moisture so that the finished lasagne is beautifully cooked and not dried out.


Grate the cheddar on top.

Cover with foil then bake for 30 minutes at 200C/400F/Gas6.
Uncover and cook for a further 15-20 minutes until brown, bubbly and crispy on top.


Cut into 6-8 equal servings.

Serve simply with a fresh, green salad.


Fake Meatball heaven!