Hearty Mushroom, Beef & 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.
The quantities provided above are averages only.
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
Garlic
1
Red Onion
1
Button Mushrooms
1
Leek
1
Carrot
1
Beef Mince
1
Fresh Lasagne Sheets
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Vegetable Stock Powder
1
baby leaves
1
Grated Parmesan Cheese
(Contains Milk; )
1
Passata
1
Nan's Special Seasoning
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
water
plain flour
(Contains Gluten; )
milk
(Contains Milk; )
Nutrition Values
Cooking Steps
• 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.
• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and mushrooms, breaking up with a spoon, until mushrooms are 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 beef and 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 mushroom and leek lasagne with Parmesan white sauce between plates. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide mushroom, beef and leek lasagne with Parmesan white sauce between plates. Enjoy!