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!
The quantities provided above are averages only.
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
Cooking Steps
• 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!