Homestyle Beef & Veggie Lasagne
with Parmesan Cheese
Warm up with a plate of classic beef lasagne, complete with fresh lasagne sheets and an easy bechamel sauce plus hidden veggies to keep it wholesome. It's the family favourite meal that satisfies and delights during these cool winter nights.
This recipe is under 650kcal per serving.
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
carrot
1
zucchini
½
brown onion
1 packet
beef mince
1 sachet
Aussie spice blend
1 packet
tomato paste
1 sachet
chicken-style stock powder
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
parsley
Not included in your delivery
olive oil
½ tsp
brown sugar
½ cup
water
40 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop brown onion (see ingredients).
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot, zucchini and onion to the frying pan and cook, tossing, until tender, 7-8 minutes. • Reduce heat to medium, then add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar, water and half the chicken-style stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.
• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and remaining stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.
• Spoon roughly one quarter of the filling into a baking dish, then top with a layer of lasagne sheets. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the bechamel sauce. Sprinkle with Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
Little cooks: Add the finishing touch and sprinkle over the cheese.
• Divide beef and hidden veggie lasagne between plates. • Tear over parsley to serve. Enjoy!