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Hearty Mushroom, Beef & Leek Lasagne
Hearty Mushroom, Beef & Leek Lasagne

Hearty Mushroom, Beef & Leek Lasagne

with Creamy Parmesan 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:
Calorie Smart
High Protein
Allergens:
Wheat
Gluten
Eggs
Milk

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

Total50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Garlic

1 sachet

Vegetable Stock Powder

1

Red Onion

1 packet

Leek

250 g

Beef Mince

1 packet

Passata

1 packet

Baby Leaves

1 packet

Fresh Lasagne Sheets

(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1

Carrot

1 packet

Button Mushrooms

1 sachet

Nan's Special Seasoning

Nutrition Values

Calories587 kcal
Energy (kJ)2460 kJ
Fat23.4 g
of which saturates10.8 g
Carbohydrate43.2 g
of which sugars11.3 g
Dietary Fibre9.3 g
Protein43.9 g
Cholesterol50.8 mg
Sodium1100 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 Non-Stick Pan
Baking Dish
Medium Saucepan

Cooking Steps

Get prepped
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.

Cook the veggies
2

• 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.

Cook the sauce
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.

Make the white sauce
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.

Assemble the lasagne
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 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.

Finish & serve
6

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