Nan's Cheesy Beef, Pork & Bacon Lasagne
with Cucumber Salad
Have you ever had a saucy beef ragu in a lasagne, we would love to try it out. Let’s whip one up with bacon and a Parmesan cheese mash topping. The layers of ragu will create a lasagne that everyone will be raving about.
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
carrot
1
courgette
½
Onion
1 packet
diced bacon
1 packet
beef & pork mince
1 sachet
Nan's Special Seasoning
½ packet
passata
½ tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Grate the carrot. Slice courgette into rounds. Finely chop onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Add carrot, courgette and onion to the frying pan and cook until tender, 7-8 minutes. • Reduce heat to medium, then add Nan's special seasoning and passata and cook until fragrant, 1-2 minutes. • Add the brown sugar and water. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.
• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. Remove pan from heat, then stir through half the grated Parmesan cheese. Season with salt and pepper.
• Slice fresh lasagne sheet in half widthways. • Spoon half the filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy sauce. • Repeat with the remaining filling, lasagne sheets and bechamel sauce. Sprinkle over remaining Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
Little cooks: Add the finishing touch and sprinkle over the cheese.
• When the lasagne has 5 minutes remaining, thinly slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cheesy beef, pork and bacon ragu lasagne between plates. • Serve with cucumber salad. Enjoy!