This all-time-favourite pasta dish has just received a major upgrade! Beef and mushrooms are cooked in an indulgent red wine ragu, layered with a creamy cheesy sauce and fresh lasagne sheets. This hearty meal is destined to be a fan-favourite.
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
1 packet
button mushrooms
1
leek
1
carrot
1 stalk
celery
4 clove
garlic
1
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef mince
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 sachet
beef-style stock powder
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2
radish
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Mixed Salad Leaves
olive oil
60 g
butter
(Contains Milk; )
½ cup
water
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
drizzle
balsamic vinegar
• Preheat oven to 220°C/200°C fan-forced. • To a small bowl, add half the butter and allow to come to room temperature. • Thinly slice button mushrooms and leek. Finely chop carrot, celery and garlic. Slice fresh lasagne sheet in half widthways. • To the butter, add half the garlic. Season with salt and pepper and mash to combine. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms, carrot and celery, until tender, 6-8 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add tomato paste, Aussie spice blend and remaining garlic, then return the veggies to the pan and cook, stirring, until fragrant, 1-2 minutes. • Add the water, beef-style stock powder and red wine jus and cook, until slightly reduced, 1-2 minutes. Season to taste.
• While the filling is cooking, heat a medium saucepan over medium heat with a drizzle of olive oil. Cook leek and remaining butter, stirring, until softened, 4-5 minutes. • Add the plain flour and cook, 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 beef filling into a baking dish, then top with lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy sauce. • Repeat with the remaining filling, lasagne sheets and cheesy sauce. Sprinkle evenly with shredded Cheddar cheese. • Bake lasagne until golden, 20-25 minutes.
• Meanwhile, thinly slice radish. • Cut deep slices across wholemeal panini, taking care to not slice all the way through, in 1cm intervals. • Push garlic butter into panini slices with a knife and wrap in foil. • Place panini directly on oven wire racks and bake until heated through, 8-10 minutes.
• In a medium bowl, combine mixed salad leaves, radish and a drizzle of balsamic vinegar and olive oil. • Divide red wine beef and mushroom ragu lasagne between plates. • Serve with garlic bread and radish salad. Enjoy!