Hidden Veggie, Beef & Lentil Lasagne
with Fresh Pasta & Parmesan Cheese
Construction is key when making a good lasagne but maybe more importantly is what you pack in. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with hidden sautéed veggies. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give this meat-free marvel extra oomph.
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
½
Onion
3 clove
garlic
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
carrot
1 packet
lentils
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
vegetable stock powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
beef mince
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
½ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion (see ingredients) and garlic. • Slice fresh lasagne sheet in half widthways. • Grate carrot. • Rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, celery, onion and carrot, stirring, until softened, 7-8 minutes. • Add garlic and garlic & herb seasoning, and cook until fragrant, 1-2 minutes. • Add diced tomatoes, vegetable stock powder, lentils, the brown sugar and water and cook until thickened, 18-20 minutes. • Season with salt and pepper. Stir through baby leaves until wilted, 1-2 minutes.
• While the filling is cooking, heat a medium frying pan over medium heat. Cook the butter and plain flour, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. Season to taste.
• Spoon half the beef and lentil 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 filling and lasagne sheets.
• Top with white sauce and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
• Divide hidden veggie, beef and lentil lasagne between plates. Enjoy!