Chorizo & Courgette Lasagne (V)

By Masterchef winner
Steven Wallis

Serves 2
1 Hr

Utensils & Essentials

Frying pan or griddle pan, sharp knife, saucepan, medium baking dish, mixing bowl

Allergens: Soy.


For the lasagne:

4 courgettes 

1 large onion 

1 small aubergine

4 garlic cloves

200g Heura Chorizo 

2 tbsp tomato puree

2 x 400g tins chopped tomatoes 

1 tsp dried oregano 

½ a pack fresh basil

50g plant butter

40g cornflour

350ml oat milk

100g Violife Cheddar Cheese

For the salad:

3 tbsp olive oil Not Included

Juice of ½ a lemon Not included

1 bag salad leaves

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How to make

Heura Chorizo & Courgette Lasagne
Finely slice courgettes lengthways using either a sharp knife or mandoline to create your ‘lasagne sheets’, ensuring they are an appropriate size to fit your dish. They should be about 5mm thick. Finely dice any offcuts and set these aside. Lay the courgette slices on some kitchen paper and season with salt, lightly drizzle with olive oil and set aside for 10 mins.
Heat a large frying pan or griddle pan over high heat then lay the courgettes in the pan and cook until lightly golden brown on both sides. Do this in batches, the courgettes do not need to be cooked through at this stage. Lay the browned courgette on more kitchen paper and set aside. 
Finely dice the onion, aubergine and garlic. Heat a drizzle of olive oil in a frying pan and cook the onion until softened and light golden brown. Add the diced aubergine and continue cooking until browned. Add the garlic and any remaining courgette and cook until softened.  
Break the chorizo into chunks and add these to the pan with the tomato puree and cook for a further 5 minutes. Add the tinned tomatoes, a pinch of sugar and the oregano. Lower the heat, add a lid to the pan and simmer for 15-20 mins until you have a thick, luscious sauce. Take off the heat and tear in fresh basil leaves.
To make the bechamel melt the plant butter in a saucepan and add the cornflour, stirring. Cook until the flour and butter is well incorporated. Gradually add the oat milk and whisk constantly until you have a thick white sauce. Loosen with more oat milk if necessary.
Add two thirds of the Violife cheddar cheese, some grated nutmeg and a little seasoning until you have a thick cheese sauce.
Preheat the oven to 200°C. To build the lasagne, add a layer of the courgettes on the bottom of a lightly oiled medium sized baking dish. Next add a third of the chorizo tomato sauce, followed by a few spoonfuls of the cheese sauce. Repeat until you have used up all of the ingredients. Cover the dish with the remaining grated Violife cheddar cheese and bake for 30 mins until golden brown and bubbling. 
To make the salad dressing, mix the olive oil and lemon juice and season with salt and pepper. Taste and add a little more oil, lemon juice or seasning if you like. Toss through the salad leaves just before serving with the lasagne. 
Remember to Recycle!
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To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
How to prepare side dishes


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