Cheesy Veggie & Bacon Lasagne
with Mixed Leaf & Balsamic Salad
Oh the lasagne, it’s so alluring, irresistible some would say so we’ve made one just for you! Veggies are hidden throughout the layers of fresh pasta sheets, slathered in a bechamel sauce and topped with cheese. It truly is too hard to resist.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Brown Onion
1
carrot
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Herb & Mushroom Seasoning
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
1 bag
salad leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
1 packet
diced bacon
1
tomato
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut tomato into bite-sized chunks. Finely chop onion and garlic. Grate the carrot. Slice fresh lasagne sheet in half widthways.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, onion and carrot, breaking bacon up with a spoon, until softened, 3-4 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add crushed & sieved tomatoes (see ingredients), vegetable stock powder and a dash of water, and cook until slightly reduced, 1-2 minutes. • Stir through baby spinach leaves. Season with salt and pepper.
• Spoon 1/2 of the veggie filling into a baking dish. • Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Repeat with the remaining veggie filling, lasagne sheets and bechamel sauce. • Sprinkle over grated Parmesan cheese, then bake until golden, 20-25 minutes.
• When the lasagne has 5 minutes remaining, combine tomato, salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
• Divide cheesy veggie lasagne between plates. • Serve with tomato and balsamic salad. Enjoy!
