Layer upon layer packed with flavour! Our twist on the classic lasagne is full of veggies and tender beef brisket, seasoned with our Aussie spice blend. A bechamel sauce with Parmesan ties it all together to create unforgettable mouthfuls of rich deliciousness!
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.
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
250 g
Slow-Cooked Beef Brisket
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
1
Brown Onion
2 packet
Passata
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Worcestershire Sauce
(May be present: Soy.)
1
Carrot
1 packet
Spinach & Rocket Mix
• Preheat oven to 240°C/220°C fan-forced. • Finely chop carrot and brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. • Add Aussie spice blend, then cook until fragrant, 1 minute. • Add shredded brisket, passata, Worcestershire sauce and the water. Reduce heat to medium, and simmer until slightly thickened, 2-4 minutes.
• 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 light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in Parmesan cheese. Season to taste with salt and pepper.
• Spoon roughly a quarter of the beef 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. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine spinach & rocket mix, pear, a drizzle of vinegar and olive oil. Season to taste. • Sprinkle with flaked almonds.
• Divide beef brisket lasagne between plates. • Serve with rocket, pear and almond salad. Enjoy!