It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We’re shaking in our boots with anticipation for this lasagne, beef mince layered in oozing bechamel and cheese is too good to be true. Top of this masterpiece with a basil pesto monster, it’s really going to knock your socks off!
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
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
1
Celery
1 packet
Tomato Paste
1 packet
Fresh Lasagne Sheets
1 packet
Plant-Based Basil Pesto
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Leek
1 sachet
Kiwi Spice Blend
1 drizzle
olive oil
⅓ cup
Water
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop celery.
• Grate 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, 4-5 minutes. Drain excess oil from the pan.
Little cooks: Under adult supervision, older kids
can help grate the carrot.
• Add celery, sliced leek and carrot to the pan with beef and cook until tender, 4-5 minutes.
• Reduce heat to medium-low, then add Kiwi spice blend, tomato paste and the balsamic vinegar and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add chicken-style stock powder, the water, butter(for the filling) and brown sugar and stir to combine. Season generously with salt and pepper.
• Meanwhile, heat a medium saucepan over medium heat. Add the butter (for the sauce) and plain flour and cook, stirring until a thin paste forms, 1 minute.
• Remove pan from heat, then slowly whisk in the milk until a smooth sauce forms.
• Stir through shredded Cheddar cheese, then season to taste.
• Slice fresh lasagne sheets in half widthways.
• Spoon 1/4 of the mince filling into a baking dish,
followed by 1/4 of the béchamel, then top with a lasagne sheet. Repeat with remaining filling, béchamel and lasagne sheets.
• Finish with a final lasagne sheet and the remaining béchamel.
Little cooks: Take the lead and help assemble the
lasagne, careful the filling is hot!
• Bake lasagne, until filling is bubbling and top is
golden brown, 20-25 minutes.
• Divide monster beef and hidden veggie lasagne
between plates.
• To serve, cut off one corner of the plant-based basil pesto packet and draw a fun face on the lasagne. Enjoy!
Little cooks: Unleash your inner artist! Kids can help draw the fun faces. Enjoy!