Beef, Hidden Veggie & Lentil Lasagne
with Mixed Leaf Salad & Parmesan
Construction is key when making a good lasagne but maybe more importantly is what you pack in it. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with beef & hidden sautéed veggies. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give it an extra zap.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Celery
1
Brown Onion
1
Carrot
2 clove
Garlic
1 packet
Fresh Lasagne Sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
lentils
1 sachet
garlic & herb seasoning
1 packet
diced tomatoes with garlic & onion
1 packet
vegetable stock pot
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
beef mince
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
¼ cup
water
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery and brown onion. • Grate carrot. • Finely chop garlic. • Slice fresh lasagne sheet in half widthways. • Drain and rinse lentils. Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, celery, onion and carrot, stirring and breaking up beef with a spoon, until beef is browned and veggies are softened, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add diced tomatoes with onion & garlic, vegetable stock pot, lentils, the butter, brown sugar and water, and cook until thickened, 4-6 minutes. Season with a pinch of salt and pepper.
• Meanwhile, heat a small saucepan over medium heat. Heat light cooking cream, until starting to steam, 2-4 minutes. • Add Parmesan cheese and whisk until combined and smooth.
• Spoon half of the lentil filling into a medium baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining lentil filling and lasagne sheets. Top with bechamel sauce. • Bake lasagne, until golden, 20-25 minutes.
Little cooks: Help assemble the lasagne!
• When the lasagne has 5 minutes remaining, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
Little cooks: Take the lead by tossing the salad
• Divide beef, hidden veggie and lentil lasagne between plates. • Serve with mixed leaf salad. Enjoy!