Monster Pork & Hidden Veggie Lasagne

Name: Monster Pork & Hidden Veggie Lasagne with Plant-Based Basil Pesto
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Shredded Cheddar Cheese; 1 Celery; 250 g Pork Mince; 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

with Plant-Based Basil Pesto

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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 a Protein Rich with a basil pesto monster, it’s really going to knock your socks off!

Tags:

Kid Friendly

Allergens:

Milk

•Wheat

•Gluten

•Eggs

•Cashew

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

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Shredded Cheddar Cheese

Celery

250 g

Pork Mince

1 packet

Tomato Paste

1 packet

Fresh Lasagne Sheets

1 packet

Plant-Based Basil Pesto

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Leek

1 sachet

Kiwi Spice Blend

Nutrition Values

Calories604 kcal

Energy (kJ)2530 kJ

Fat31.5 g

of which saturates11.1 g

Carbohydrate39.7 g

of which sugars9.5 g

Dietary Fibre5.1 g

Protein38.5 g

Sodium1310 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

•Baking Dish

•Medium Pan

Cooking Steps

• Note: This recipe is designed to be cooked with your child under adult supervision • Preheat oven to 240°C/220°C fan-forced. Finely chop celery. Thinly slice leek. Grate the carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Add leek, celery and carrot to the frying pan 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 the brown sugar and stir to combine. Season generously with salt and pepper.

• 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 with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon roughly 1/4 of the mince filling into a baking dish, follow with 1/4 of bechamel, then top with a fresh lasagne sheet. Repeat with remaining filling, bechamel and lasagne sheets. • Finish with a final lasagne sheet, then remaining bechamel. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes. Little cooks: Take the lead and help assemble the lasagne, careful the filling is hot!

• Bake lasagne until golden, 20-25 minutes.

• Divide monster pork and hidden veggie lasagne between plates. • Cut off one corner of the basil pesto packet and draw a fun face on the lasagne. Enjoy!