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!
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
1
Celery
1
Leek
1
Carrot
1
Beef Mince
1
Aussie Spice Blend
1
Tomato Paste
1
Chicken-Style Stock Powder
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Fresh Lasagne Sheets
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Basil Pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
olive oil
balsamic vinegar
water
brown sugar
plain flour
(Contains Gluten; )
milk
(Contains Milk; )
• 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 medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 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 Aussie 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 beef and hidden veggie lasagne between plates. • Cut off one corner of the basil pesto packet and draw a fun face on the lasagne. Enjoy!