Monster Pork & Hidden Veggie Lasagne
with Plant-Based Basil Pesto
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We’re shaking in our boots with anticipation for this lasagne, pork mince layered in oozing bechamel and cheese is too good to be true. Top of this masterpiece with a basil pesto monster, it’s really going to knock your socks off!
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
pork mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar 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 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
½ cup
water
20 g
butter (for the filling)
(Contains Milk; )
1 tsp
brown sugar
30 g
butter (for the sauce)
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Note: This recipe is designed to be cooked with your child under adult supervision • Preheat oven to 240°C/220°C fan-forced. Finely chop celery. Thinly slice leek. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Add leek, celery and carrot 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 and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add chicken-style stock powder, the water, butter (for the filling) and the brown sugar and stir to combine. Season generously with salt and pepper.
• Heat a medium saucepan over medium heat. Add the butter (for the sauce) and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk until a smooth sauce forms. • Stir through shredded Cheddar cheese, then season with salt and pepper.
• Slice fresh lasagne sheet in half widthways. • Spoon roughly 1/4 of the mince filling into a baking dish, follow with 1/4 of bechamel, then top with a fresh lasagne sheet. Repeat with remaining filling, bechamel and lasagne sheets. • Finish with a final lasagne sheet, then remaining bechamel. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
Little cooks: Take the lead and help assemble the lasagne, careful the filling is hot!
• Bake lasagne until golden, 20-25 minutes.
• Divide monster pork and hidden veggie lasagne between plates. • Cut off one corner of the basil pesto packet and draw a fun face on the lasagne. Enjoy!