Monster Beef, Bacon & Mushroom Lasagne
with Growling Greens & Basil Pesto
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
1
portabello mushrooms
1
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Soffritto Mix
1
diced bacon
1
beef mince
1
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
tomato sugo
1
bechamel sauce
(Contains Gluten, Milk, Soy; )
1
baby broccoli
1
asparagus
1
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
water
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice portabello mushrooms. Slice fresh lasagne sheet in half widthways. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook mushrooms, soffritto mix and diced bacon, breaking up with a spoon, until tender and golden, 6-8 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Aussie spice blend, then return the bacon and veggies to the pan and cook, stirring, until fragrant, 1-2 minutes. • Add the water and tomato sugo and cook until slightly reduced, 1-2 minutes.
• Meanwhile, combine bechamel sauce and grated Parmesan cheese in a medium bowl. Season with pepper.
• Spoon half the filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy sauce. • Repeat with the remaining filling, lasagne sheets and cheesy sauce. Top evenly with shredded Cheddar cheese. • Bake lasagne until golden, 20-25 minutes.
• Meanwhile, trim and roughly chop baby broccoli. Trim ends of asparagus. • Wipe out frying pan and return to medium-high heat. Cook baby broccoli and asparagus until tender, 5-6 minutes. Add a dash of water to the pan to help asparagus cook. Season to taste.
• Divide monster beef and bacon lasagne between plates. • Cut off one corner of the basil pesto packet and draw a fun face on the lasagne. Assemble asparagus and baby broccoli as hair and flaked almonds as teeth for the monster. Enjoy!