Herby Tomato Beef & Veggie Cannelloni
with Spinach, Rocket & Almond Salad
Smooth and creamy béchamel sauce glides over lasagne sheets stuffed with a luscious, tomatoey beef and hidden veggie filling for an unforgettable mid-week treat! Pair with our peppery salad to cut through all the mouth-watering richness.
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
zucchini
1
carrot
½
brown onion
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
tomato paste
1 packet
Worcestershire Sauce
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Vegetable Stock Pot
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
spinach & rocket mix
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tsp
brown sugar
40 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 cup
milk
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice zucchini into half-moons. • Finely chop carrot and brown onion (see ingredients). • Heat a large frying pan over medium-high heat. • Cook beef mince (no need for oil!) and zucchini, breaking up with a spoon, until just browned, 2-3 minutes.
• Add carrot and onion to pan with beef and cook until tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Stir in the brown sugar, Worcestershire sauce and vegetable stock pot and simmer, until bubbling and slightly reduced, 1-2 minutes. • Remove from heat and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Slowly whisk in the milk until smooth and slightly thickened, 1-2 minutes. • Remove from heat, then stir in Parmesan cheese. Season with salt and pepper.
• Slice fresh lasagne sheets in half widthways. • Spoon half the tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. Spoon a heaped tablespoon of beef filling down the centre of each sheet. Roll sheets up tightly and place, seam-side down, in the baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snuggly in the baking dish. • Evenly spread cannelloni with the remaining sugo. Top with béchamel sauce. Sprinkle with Cheddar cheese. • Bake until golden, 20-25 minutes.
• When cannelloni has 5 minutes remaining, in a medium bowl, combine spinach & rocket mix and a drizzle of vinegar and olive oil. • Season to taste.
• Divide herby tomato beef and veggie cannelloni between plates. • Serve with spinach and rocket salad. • Garnish with flaked almonds to serve. Enjoy!