Pork & Veggie Lasagne
with Bechamel Sauce & Parmesan
Lasagnas are a much-loved dinnertime staple and with some spiced pork, veggies and a delightfully creamy bechamel sauce it will become unbeatable. The sharp Parmesan topping brings an extra zap of flavour and you’ll adore how the cheese pulls away in strings when you slice up and serve this gorgeous dinner.
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
carrot
1
Brown Onion
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
pork mince
½ tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
3 clove
garlic
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic, celery and onion. Grate the carrot. • Slice fresh lasagne sheet in half widthways.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook celery, onion and carrot, stirring, until softened, 6-8 minutes. Transfer to a bowl and set aside.
• Return pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add garlic and Aussie spice blend, cooking until fragrant, 1-2 minutes.
• Return veggies to the pan, then add crushed & sieved tomatoes (see ingredients), beef-style stock powder, the brown sugar, butter and the water. Cook until slightly thickened, 2-3 minutes. • Add baby spinach leaves and stir until wilted. Season to taste
• Spoon 1/2 the pork 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 bechamel sauce and sprinkle over grated Parmesan cheese. • Bake until golden, 20-25 minutes.
Little cooks: Add the finishing touch by sprinkling over the cheese!
• To serve, divide pork and veggie lasagne with bechamel between plates. Enjoy!