Homey Beef Lasagne & Cheesy Bechamel Sauce
with Veggies
Layers are everything in a lasagne, so pile on the bechamel sauce and beef to fill this lasagne to the brim with wonderous flavour! Topped with Parmesan cheese and served with an abundance of hidden veggies, this is hearty home cooking at its finest.
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
1
carrot
½
Onion
1
tomato
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 bag
baby kale
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tbs
plain flour
(Contains Gluten; )
½ cup
milk
(Contains Milk; )
20 g
butter (for the filling)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Finely chop onion (see ingredients) and tomato. • Roughly chop baby kale.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, tomato and onion and cook until tender, 6-7 minutes.
• Reduce heat to medium-low, then add garlic & herb seasoning, Aussie spice blend and tomato paste and cook until fragrant, 1 minute. • Add the water and butter (for the filling). Stir to combine and cook until slightly thickened, 1-2 minutes. • Stir through baby kale, season to taste with salt and pepper.
• In a medium saucepan, heat the butter(for the sauce), over medium heat, until melted. • Add the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.
• Slice fresh lasagne sheet in half widthways. • Spoon half the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Top with a layer of cheesy white sauce. • Repeat with remaining beef filling, lasagne sheets and white sauce. • Bake lasagne until golden, 20-25 minutes.
Little cooks: Take the lead and help assemble the lasagne!
• Divide homey beef and veggie lasagne between plates. Enjoy!
