Easy Homemade Beef & Bechamel Lasagne
with Parmesan Cheese & Hidden Veggies- Gluten
- Milk
- Soy
- Eggs
- 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
Layers of ooey-gooey bechamel sauce and beef are filled to the brim in this one-dish wonder! Topped with Parmesan cheese and served with an abundance of hidden veggies this is hearty home cooking at its finest!
Ingredients
1 packet
beef mince
1
carrot
1
leek
1 stalk
celery
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
water
1 tsp
brown sugar
1 tbs
plain flour
(Contains: Gluten; )
½ cup
milk
(Contains: Milk; )
30 g
butter (for the filling)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot. Thinly slice white and light green parts of leek. Finely chop celery and onion.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Add carrot, leek, celery and onion to the frying pan and cook until tender, 4-5 minutes. • Reduce heat to medium-low, then add garlic & herb seasoning, Aussie spice blend and tomato paste and cook until fragrant, 1 minute. • Add the water, butter (for the filling) and the brown sugar. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with salt and pepper.
Little cooks: Kids can help out with measuring the water.
• Heat a medium saucepan over medium heat. Add butter(for the sauce) and the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce. Whisk until smooth. Stir through grated Parmesan cheese, then season with salt and pepper. • Slice fresh lasagne sheet in half widthways. • Spoon half the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with remaining beef filling and lasagne sheets. Evenly spread white sauce over the top. Bake lasagne until golden, 20-25 minutes.
• Divide beef and bechamel lasagne with Parmesan cheese between plates. Enjoy!
