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Portabello Mushroom & Veggie Lasagne
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Portabello Mushroom & Veggie Lasagne

Portabello Mushroom & Veggie Lasagne

with Bechamel Sauce & Parmesan

Lasagnes 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.

Tags:
Under 650kcal
Veggie
Climate Superstar
Allergens:
Gluten
Egg
Milk
Soy

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 Time50 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 stalk

celery

1

Brown Onion

1 packet

portabello mushrooms

1

carrot

1 packet

fresh lasagne sheet

(Contains Gluten, Egg; May be present Tree Nuts. )

1 sachet

Aussie Spice Blend

½ tin

Crushed & Sieved Tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

bechamel sauce

(Contains Gluten, Milk, Soy; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

¼ cup

water

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Nutrition Values

Energy (kJ)1924 kJ
Fat18.7 g
of which saturates11.9 g
Carbohydrate50.2 g
of which sugars15.5 g
Protein19 g
Sodium1288 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 Frying Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, stirring, until tender, 8-10 minutes. • Add half 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.

3
3

• 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 pepper. Stir through baby spinach leaves until wilted.

4
4

• Spoon half 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 garlicky 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.

5
5

• Bake lasagne until golden, 20-25 minutes.

6
6

• Divide portabello mushroom and veggie lasagne with Parmesan between plates. Enjoy!