Herby Tomato Cannellini Bean Lasagne
with Parmesan Cheese
The rulebook has been thrown out the window with this one. We have done the unthinkable and swapped mince for cannellini beans to make the base of this herby tomato lasagne. You've heard it here first, it is so good, that we might just through the rulebook out more often.
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
2 clove
garlic
1
carrot
1 packet
cannellini beans
1 sachet
tomato & herb seasoning
1 packet
passata
1 packet
baby spinach leaves
1 packet
Red Wine Jus
(Contains Sulphites;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
1
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
¼ cup
water (for the veggies)
20 g
butter
2 tbs
plain flour
(Contains Gluten;)
½ cup
milk
(Contains Milk;)
½ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion, celery and garlic. • Grate carrot. • Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, celery and carrot, tossing, until tender, 4-5 minutes. • Add cannellini beans, garlic and tomato & herb seasoning and cook, stirring, until fragrant, 2 minutes.
• Reduce heat to medium, then stir in passata, the brown sugar and water (for the veggies) and simmer, until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season with pepper.
• 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. • Reduce heat to medium-low, then slowly whisk in the milk, red wine jus and water (for the sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper.
• Spoon roughly 1/4 of the bean filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.
• Divide herby tomato cannellini bean lasagne between plates to serve. Enjoy!