NZ Creamy Courgette & Spinach Lasagne
with Basil Pesto & Parmesan
Allergens:
Gluten
•Milk
•Soy
•Tree nuts
•Cashew
•Wheat
•Eggs
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
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Bechamel Sauce
1 packet
Basil Pesto
1 packet
baby leaves
1
Silverbeet
1 packet
Fresh Lasagne Sheets
1 packet
Grated Parmesan Cheese
2
Garlic
1
Courgette
Nutrition Values
Calories419 kcal
Energy (kJ)1750 kJ
Fat18.5 g
of which saturates7.5 g
Carbohydrate40.8 g
of which sugars11.3 g
Dietary Fibre5.4 g
Protein18.2 g
Sodium1190 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.
Cooking Steps
1
- Bring a large saucepan of salted water to the boil. Roughly chop lasagne sheets into triangles.
- Cook pasta in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people).
- Drain and return to pan with a drizzle of olive oil.
2
- Meanwhile, thinly slice leek. Finely chop garlic. Grate courgette.
- Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and courgette, stirring, until softened, 4-5 minutes.
- Add garlic and herb & mushroom spice, and cook until fragrant, 1-2 minutes.
3
- Add tomato sugo, bechamel sauce, vegetable stock powder, butter and pasta water, stir to combine, and cook until slightly reduced, 3-4 minutes.
- Remove from heat and add baby spinach leaves, stir until slightly wilted.
4
- Divide lasagne-style veggie pasta between bowls. Sprinkle over grated parmesan cheese. Enjoy!
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