Hearty Mushroom & Leek Lasagne
with Parmesan White Sauce & Baby Leaves
Lasagnes are a much-loved dinner time staple and with a stack of shrooms’, 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.
This recipe is under 550kcal 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
3 clove
garlic
½
Onion
1 packet
button mushrooms
1
leek
1
carrot
1
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Aussie Spice Blend
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and onion (see ingredients). Thinly slice button mushrooms and white and light green parts of leek. Grate carrot. • Slice fresh lasagne sheet in half widthways.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, stirring, until tender, 8-10 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a small bowl. • Return the frying pan to medium-high heat, with a drizzle of olive oil. Cook onion, leek and carrot, stirring, until softened, 6-7 minutes. • Add Aussie spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add crushed & sieved tomatoes (see ingredients), vegetable stock powder, the brown sugar, butter and water and cook until thickened, 1-2 minutes. • Season with pepper. Stir through baby leaves until wilted.
• Heat a medium saucepan over medium heat with a drizzle of olive oil. Cook the plain flour, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.
• Spoon half the veggie mixture into a baking dish. Top with a lasagne sheet (lay two sheets alongside each other for 4 people). • Repeat with the remaining veggie mixture and lasagne sheets. • Arrange garlicky mushrooms in a single layer on top of lasagne. Using the back of a spoon, spread the white sauce over the mushrooms. • Bake lasagne until golden, 20-25 minutes.
• Divide mushroom and leek lasagne with Parmesan white sauce between plates. Enjoy!