Portabello Mushroom & Veggie Lasagne
with Bechamel Sauce & Parmesan- Gluten
- Eggs
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Lasagnas are a much-loved dinnertime staple and with a stack of shrooms’, veggies and a delightfully creamy bechamel sauce it will become unbeatable. The sharp Parmesan topping brings an extra zap of flavour and you’ll adore how the cheese pulls away in strings when you slice up and serve this gorgeous dinner. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 stalk
celery
1
Brown Onion
1 packet
portabello mushrooms
1
carrot
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
3 clove
garlic
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic, celery and onion. Thinly slice portabello mushrooms. Grate the carrot. • Slice fresh lasagne sheet in half widthways.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, stirring, until tender, 8-10 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a small bowl. • Return the frying pan to medium-high heat, with a drizzle of olive oil. Cook carrot, celery and onion, stirring, until softened, 6-7 minutes. • Add Aussie spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add crushed & sieved tomatoes (see ingredients), vegetable stock powder, the butter, brown sugar and the water and cook until thickened, 1-2 minutes. Season with a pinch of pepper. • Stir through baby spinach leaves until wilted.
• Spoon 1/2 of the veggie mixture into a baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining veggie mixture and lasagne sheets. • Arrange mushrooms in a single layer on top of lasagne. Using the back of a spoon, spread bechamel sauce over the mushrooms. Sprinkle over grated Parmesan cheese.
• Bake lasagne until golden, 20-25 minutes.
• Divide portabello mushroom and veggie lasagne with Parmesan between plates. Enjoy!
