[Veg Surcharge] Roast Pumpkin & Creamy Feta Lasagne

Name: [Veg Surcharge] Roast Pumpkin & Creamy Feta Lasagne with Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 packet Cow's Milk Feta; 1 packet Tomato Sugo; 1 sachet Thyme; 1 packet Rocket leaves; 1 packet Cream; 1 packet Fresh Lasagne Sheets; 1 packet Grated Parmesan Cheese; 1 packet Peeled Pumpkin Pieces; 1 drizzle olive oil; 40 g butter; 2 tbs plain flour; ½ cup milk; 1 drizzle vinegar (balsamic or white wine)

with Rocket Salad

Get up to $175 off

Comfort food just got a glow-up! This veggie-packed lasagne layers sweet, golden pumpkin with luscious feta and perfectly baked pasta sheets, all served with a peppery rocket salad for a fresh little kick. It’s cosy, cheesy, and anything but ordinary.

Allergens:

Milk

•Wheat

•Gluten

•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

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

1 packet

Cow's Milk Feta

1 packet

Tomato Sugo

1 sachet

Thyme

1 packet

Rocket leaves

1 packet

Cream

1 packet

Fresh Lasagne Sheets

1 packet

Grated Parmesan Cheese

1 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2 tbs

plain flour

½ cup

milk

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories1270 kcal

Energy (kJ)5330 kJ

Fat92 g

of which saturates58.4 g

Carbohydrate73.1 g

of which sugars27.3 g

Dietary Fibre5.4 g

Protein36.3 g

Sodium2140 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

• Preheat oven to 220°C/200°C fan-forced. • Place peeled & diced pumpkin on a lined oven tray and sprinkle over garlic & herb seasoning. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice leek. Pick thyme leaves (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and cream (see ingredients). Stir until smooth. • Stir through grated Parmesan cheese and thyme leaves, then season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon roughly 1/3 of the tomato sugo into a medium baking dish, then top with a fresh lasagne sheet. Top with 1/2 the pumpkin and crumble over 1/2 the cow's milk feta. • Pour over 1/3 of sugo and white sauce. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the remaining white sauce.

• Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.

• Just before serving, in a large bowl combine rocket leaves, a drizzle of vinegar and olive oil. Season to taste.

• Divide roast pumpkin and creamy feta lasagne between plates. • Top with dressed rocket leaves. Enjoy!