Beef & Veggie Lasagne
with Bechamel Sauce & Parmesan- Gluten
- Milk
- Soy
- Wheat
- Eggs
- Cashew
- Pine nut
- Walnut
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Bechamel Sauce
(Contains: Gluten, Milk, Soy; )
250 g
Beef Mince
1
Celery
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Fresh Lasagne Sheets
(Contains: Gluten, Wheat, Eggs; May be present: Cashew, Pine nut, Walnut)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
1
Red Onion
Nutrition Values
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.
Custom Recipe: If you've swapped to beef mince, cook beef mince in the same way as above.
• 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!
