Hearty Mushroom & Leek Lasagne
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Hearty Mushroom & Leek Lasagne

Hearty Mushroom & Leek Lasagne

with Parmesan White Sauce

Lasagnes are a much-loved dinner time staple and with a stack of shrooms’, veggies and a delightfully creamy sauce it will become unbeatable. The sharp Parmesan stirred through the sauce brings an extra zap of flavour that you’ll adore.

This recipe is under 650kcal per serving.

Tags:
Veggie
Calorie Smart
Allergens:
Gluten
Egg
Milk

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 Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

½

Onion

1 packet

button mushrooms

1

leek

1

carrot

1 packet

fresh lasagne sheet

(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Nan's Special Seasoning

1 sachet

vegetable stock powder

1 packet

passata

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

¼ cup

water

2 tbs

plain flour

(Contains Gluten; )

1 cup

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)1814 kJ
Calories434 kcal
Fat19.3 g
of which saturates9.1 g
Carbohydrate44.9 g
of which sugars12 g
Dietary Fibre9.8 g
Protein17.1 g
Sodium812 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 240°C/220°C fan-forced. • Finely chop garlic and onion (see ingredients). Thinly slice button mushrooms and white and light green parts of leek. Grate carrot. • Slice fresh lasagne sheet in half widthways.

2
2

• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, stirring, until tender, 8-10 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a small bowl. • Return the frying pan to medium-high heat, with a drizzle of olive oil. Cook onion, leek and carrot, stirring, until softened, 6-7 minutes. • Add Nan's special seasoning and remaining garlic and cook until fragrant, 1-2 minutes.

3
3

• Reduce heat to medium, then add vegetable stock powder, passata, the brown sugar, butter and water and cook until thickened, 1-2 minutes. Season to taste. • Season with pepper. Stir through baby leaves until wilted.

4
4

• Heat a medium saucepan over medium heat with a drizzle of olive oil. Cook the plain flour, 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.

5
5

• Spoon half the veggie mixture into a baking dish. Top with a lasagne sheet (lay two sheets alongside each other for 4 people). • Repeat with the remaining veggie mixture and lasagne sheets. • Arrange garlicky mushrooms in a single layer on top of lasagne. Using the back of a spoon, spread the white sauce over the mushrooms. • Bake lasagne until golden, 20-25 minutes.

6
6

• Divide mushroom and leek lasagne with Parmesan white sauce between plates. Enjoy!