Beef & Mushroom Lasagne
with Mozzarella & Leek Béchamel
When the weather cools down, the layers come on and mozzarella cheese makes the best cheesy layer to a beef, pork and mushroom filled lasagne. Bundle up your lasagne with flavour and cheese until your tastebuds are warm and cosy!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 stalk
celery
1
leek
1
carrot
1 packet
button mushrooms
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef mince
1 sachet
Aussie Spice Blend
½ packet
mozzarella cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
½ cup
water
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten; )
½ cup
milk
(Contains Milk; )
20 g
butter (for the filling)
(Contains Milk; )
30 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop celery. Thinly slice leek and button mushrooms. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot, celery and mushrooms to the frying pan and cook until tender, 4-5 minutes. • Reduce heat to medium-low, then add Aussie spice blend, tomato paste and the balsamic vinegar. Cook until fragrant, 1-2 minutes. • Remove pan from heat, then add the water, butter(for the filling) and brown sugar and stir to combine. Season generously with salt and pepper.
• While the filling is cooking, heat a medium saucepan over medium-low heat with a drizzle of olive oil. Cook leek, stirring, until softened, 5-6 minutes. • Add the butter (for the sauce), stir until melted, then add chicken-style stock powder and the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce until smooth. Season to taste.
• Slice fresh lasagne sheet in half widthways. Roughly chop mozzarella (see ingredients). • Spoon half the mince filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with remaining filling and lasagne sheets. Evenly spread leek bechamel over the top. Top with mozzarella.
Little cooks: Take the lead and help assemble the lasagne, careful the filling is hot!
• Bake lasagne until golden, 20-25 minutes.
• Divide beef and mushroom lasagne between plates. Enjoy!