Italian Beef & Bacon Lasagne
with Red Wine Jus & Pear Salad
This loaded lasagne is sure to bring the good vibes to the dinner table. Team it with a sweet and peppery salad and you'll get a good dose of veggies in, too.
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
carrot
2 clove
garlic
1 packet
beef mince
1 packet
diced bacon
(May be present: Soy, Milk. )
½ packet
tomato paste
1 box
passata
1 packet
red wine jus
(Contains Sulphites;)
1 sachet
beef-style stock powder
1 packet
light cooking cream
(Contains Milk;)
½
pear
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
water
1 packet
Worcestershire sauce
(Contains Fish;)
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
⅓ cup
milk
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion, carrot and garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until tender, 6-7 minutes. Transfer to a bowl.
TIP: Grate the carrot, if preferred, and add it to the pan with the onion in the last 1-2 minutes of cook time.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince and bacon, breaking up with a spoon, until browned, 3-4 minutes. Add the tomato paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium, then add the passata, the water, red wine jus, Worcestershire sauce, beef-style stock powder and cooked veggies. Cook until slightly reduced, 2-3 minutes. Remove the pan from the heat. Season to taste.
In a medium saucepan, melt the butter over a medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat. Slowly whisk in the light cooking cream and milk until smooth. Stir in the grated Parmesan cheese. Season to taste.
Spoon about 1/4 of the beef filling into a baking dish, then top with a layer of fresh lasagne sheets. Repeat with the remaining filling and lasagne sheets. Finish with a layer of lasagne sheets, then pour over the white sauce. Sprinkle over the shredded Cheddar cheese. Bake until golden, 20-25 minutes.
While the lasagne is baking, thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil with a pinch of salt and pepper. Just before serving, top with the pear and mixed salad leaves. Toss to combine.
Divide the Italian beef and bacon lasagne with red wine jus between plates. Serve with the pear salad.