Creamy Green Veggie Lasagne
with Parmesan Cheese
Who said a lasgane required mince? We certainly think that this green veggie loaded version is here to contest the bes and with a cheesy topping, how could you possibly resist?
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
brown onion
1
zucchini
1 head
broccoli
1 packet
vegetable stock pot
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
boiling water
40 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
½ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Finely chop brown onion. • Thinly slice zucchini into half-moons. • Roughly chop broccoli (including stalk!). • In a medium heatproof bowl, combine vegetable stock pot and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli, tossing, until tender, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Set aside.
• In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook onion, stirring, until tender, 3-5 minutes. • Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and stock mixture until smooth. Stir through light cooking cream and simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in baby spinach leaves. Season with pepper.
• Spoon roughly one quarter of the veggie filling into a baking dish, then top with some white sauce and a fresh lasagne sheet. Repeat with the remaining filling, sauce and lasagne sheets. • Finish layering with a lasagne sheet, then pour over the remaining sauce. Sprinkle with Parmesan cheese.
• Bake lasagne until golden, 20-25 minutes.
• Divide creamy green veggie lasagne between plates to serve. Enjoy!