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.
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
Ingredients
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; )
Nutrition Values
Utensils
Instructions
• 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 sheets in half widthways.
• 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.
• 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.
• 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.
• 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.
• Divide hearty mushroom and leek lasagne with Parmesan white sauce between plates to serve. Enjoy!