Hidden Veggie, Beef & Lentil Lasagne
with Parmesan
Construction is key when making a good lasagne but maybe more importantly is what you pack in it. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with hidden sautéed veggies, beef and lovely mushrooms. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give it an extra zap.
This recipe is under 650kcal per serving.
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
Brown Onion
1
carrot
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 tin
lentils
1 sachet
Herb & Mushroom Seasoning
1 tin
Crushed & Sieved Tomatoes
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
beef mince
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion and garlic. Slice fresh lasagne sheet in half widthways. Grate the carrot. Drain and rinse lentils.
Little cooks: Kids can take charge by rinsing the lentils!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add celery, onion and carrot and cook, stirring, until softened, 7-8 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add crushed & sieved tomatoes, Aussie spice blend, lentils, the butter, brown sugar and the water and cook until thickened, 4-6 minutes. Season with salt and pepper. • Stir through baby spinach leaves until wilted, 1-2 minutes.
• Spoon 1/2 the 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 lentil filling and lasagne sheets.
Little cooks: Kids can take charge of assembling the lasagne!
• Top with bechamel sauce and sprinkle over grated Parmesan cheese. Bake until golden, 20-25 minutes.
• Divide hidden veggie, beef and lentil lasagne between plates. Enjoy!