Cheesy Veggie Lasagne
with Tomato & Balsamic Salad- 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
Oh the lasagne, it’s so alluring, irresistible some would say so we’ve made a veggie option for you. Veggies are hidden throughout the layers of fresh pasta sheets, slathered in a bechamel sauce and topped with cheese. It truly is too hard to resist. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
tomato
1
Brown Onion
1
carrot
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Herb & Mushroom Seasoning
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
1 bag
salad leaves
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut tomato into bite-sized chunks. Finely chop onion and garlic. Grate the carrot. Slice fresh lasagne sheet in half widthways.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 3-4 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add crushed & sieved tomatoes (see ingredients), vegetable stock powder and a dash of water, and cook until slightly reduced, 1-2 minutes. • Stir through baby spinach leaves. Season with salt and pepper.
• Spoon 1/2 of the veggie 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 veggie filling, lasagne sheets and bechamel sauce. • Sprinkle over grated Parmesan cheese, then bake until golden, 20-25 minutes.
• When the lasagne has 5 minutes remaining, combine tomato, salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
• Divide cheesy veggie lasagne between plates. • Serve with tomato and balsamic salad. Enjoy!
