Red Wine Beef & Mushroom Ragu Lasagne
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Red Wine Beef & Mushroom Ragu Lasagne

Red Wine Beef & Mushroom Ragu Lasagne

with Wholemeal Garlic Bread & Radish Salad

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.

Allergens:
Milk
•Gluten
•Egg
•Soy
•Gluten(Wheat)

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

Total Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

60 g

butter

(Contains Milk; )

½ cup

water

2 tbs

plain flour

(Contains Gluten; )

1 cup

milk

(Contains Milk; )

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3422 kJ
Fat32.5 g
of which saturates16 g
Carbohydrate66.6 g
of which sugars14.9 g
Protein55.7 g
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan
•Medium Saucepan
•Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!