Hidden Veggie, Beef & Lentil Lasagne
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Hidden Veggie, Beef & Lentil Lasagne

Hidden Veggie, Beef & Lentil Lasagne

with Parmesan Cheese

Construction is key when making a good lasagne but maybe more importantly is what you pack in. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with hidden sautéed veggies and beef. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give this extravaganza an extra zap.

Tags:
Kid Friendly
Allergens:
Gluten
•Egg
•Milk
•Soy

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

courgette

1

Brown Onion

1

carrot

3 clove

garlic

1 packet

fresh lasagne sheet

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

1 tin

lentils

1 tin

Crushed & Sieved Tomatoes

1 bag

baby spinach leaves

1 packet

bechamel sauce

(Contains Gluten, Milk, Soy; )

1 packet

beef mince

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

¼ cup

water

1 tbs

plain flour

(Contains Gluten; )

½ cup

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)4001 kJ
Fat37.3 g
of which saturates20.1 g
Carbohydrate88.1 g
of which sugars19.6 g
Protein56.7 g
Sodium2237 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
•Medium Non-Stick Pan
•Baking Dish

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop courgette, onion and garlic. Slice fresh lasagne sheet in half widthways. • Grate the carrot. Rinse half the lentils.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add courgette, onion and carrot and cook, stirring, until softened, 7-8 minutes. • Add garlic and garlic & herb seasoning, and cook until fragrant, 1-2 minutes. • Add crushed & sieved tomatoes, vegetable stock powder, lentils, the brown sugar and water and cook until thickened, 4-6 minutes. • Season with salt and pepper. Stir through baby spinach leaves until wilted, 1-2 minutes.

3
3

• While the filling is cooking, heat a medium frying pan over medium heat. Cook the butter and plain flour, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce. Whisk until smooth. Season.

4
4

• Spoon half the lentil filling into a baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining lentil filling and lasagne sheets.

5
5

• Top with bechamel sauce and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.

6
6

• Divide hidden veggie, beef and lentil lasagne between plates. Enjoy!