Super Cheesy Lamb & Mushroom Cannelloni
with Cucumber & Radish Panzanella Salad
Ahh pasta night… our favourite night of the week! Get ready for a new combo that will knock your socks off. Lamb mince and mushrooms are simmered in a rich tomato-based sauce, before being rolled up in canneloni and topped with a gooey, extra cheesy sauce. Baking it in the oven ensures maximum cheesy caramelisation and saucy goodness.
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
button mushrooms
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
lamb mince
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
tomato sugo
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1
cucumber
1
radish
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion (see ingredients) and garlic. Thinly slice button mushrooms. Slice fresh lasagne sheets in thirds widthways. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 6-8 minutes. • Add onion and celery, then cook until tender, 4-5 minutes. Transfer to a medium bowl.
• Return the pan to high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, tomato paste and half the garlic. Cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add chicken-style stock powder, the brown sugar and water, and simmer until reduced and thickened, 2-3 minutes. • Season with salt and pepper to taste.
• While the filling is cooking, heat a medium frying pan over medium heat. • Add the butter and plain flour and cook, stirring, until a thin 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 tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. Spoon ragu filling down one long edge of sheet. Roll up tightly and place, seam-side down, in the baking dish. • Repeat with remaining sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over cheesy sauce and sprinkle with shredded Cheddar cheese. • Bake until golden, 20-25 minutes.
• Meanwhile, cut or tear wholemeal panini into bite-sized chunks. Slice cucumber into half-moons. Thinly slice radish. • Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook panini until golden and slightly crispy, 5-6 minutes. • Add remaining garlic, and cook until fragrant, 1 minute. Transfer to a large bowl and season to taste.
• To the bowl with croutons, add cucumber, radish, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide super cheesy lamb and mushroom cannelloni between plates. • Serve with cucumber and radish panzanella salad. Enjoy!