Monster Beef, Bacon & Mushroom Lasagne for Dinner
with Deathly White Chocolate Chip Brownies for Dessert
We’re shaking in our boots with anticipation for this lasagne, the beef and bacon, layered in oozing bechamel and cheese is too good to be true. So when you add mushrooms into the mix, it’s really going to knock your socks off!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Unfortunately, this week's green beans were in short supply, so we've replaced them with asparagus. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 packet
portabello mushrooms
1 packet
fresh lasagne sheet
1 bag
Soffritto Mix
1 packet
diced bacon
1 packet
beef mince
1 packet
garlic paste
1 packet
tomato sugo
1 packet
bechamel sauce
1 bag
baby broccoli
1 bunch
asparagus
1 packet
basil pesto
1 packet
flaked almonds
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
1 packet
grated Cheddar cheese
1 packet
chocolate brownie mix
1 packet
white chocolate chips
1 packet
peanut butter
1 packet
berry compote
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
3
eggs
150 g
butter (for the batter)
Nutrition Values
Utensils
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, tomato sugo and the butter 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 beef 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 beef filling, lasagne sheets and cheesy sauce. Top evenly with shredded Cheddar cheese. • Bake lasagne until golden, 20-25 minutes.
• Meanwhile, 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!
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