Beef & Veggie Lasagne
with Bechamel Sauce & Parmesan
- Gluten
- Eggs
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Lasagnas are a much-loved dinnertime staple and with some spiced beef, 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.
Ingredients
1 stalk
celery
1
carrot
1
Brown Onion
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
beef mince
½ tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
3 clove
garlic
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
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.
• Return pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add garlic and Aussie spice blend, cooking until fragrant, 1-2 minutes.
• 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 beef 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 beef and veggie lasagne with bechamel between plates. Enjoy!
