Creamy Green Veggie Lasagne
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Creamy Green Veggie Lasagne

Creamy Green Veggie Lasagne

with Parmesan Cheese

Who said a lasgane required mince? We certainly think that this green veggie loaded version is here to contest the bes and with a cheesy topping, how could you possibly resist?

Tags:
Veggie
Allergens:
Gluten
•Milk
•Egg
•Wheat

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.

Preparation Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

zucchini

1 head

broccoli

1 packet

vegetable stock pot

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

fresh lasagne sheets

(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

½ cup

boiling water

40 g

butter

2 tbs

plain flour

(Contains Gluten;)

½ cup

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)3332 kJ
Calories796 kcal
Fat37.2 g
of which saturates22.1 g
Carbohydrate78 g
of which sugars18 g
Dietary Fibre15.4 g
Protein34.5 g
Sodium1354 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Large Pan
•Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Finely chop brown onion. • Thinly slice zucchini into half-moons. • Roughly chop broccoli (including stalk!). • In a medium heatproof bowl, combine vegetable stock pot and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli, tossing, until tender, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Set aside.

3
3

• In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook onion, stirring, until tender, 3-5 minutes. • 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 and stock mixture until smooth. Stir through light cooking cream and simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in baby spinach leaves. Season with pepper.

4
4

• Spoon roughly one quarter of the veggie filling into a baking dish, then top with some white sauce and a fresh lasagne sheet. Repeat with the remaining filling, sauce and lasagne sheets. • Finish layering with a lasagne sheet, then pour over the remaining sauce. Sprinkle with Parmesan cheese.

5
5

• Bake lasagne until golden, 20-25 minutes.

6
6

• Divide creamy green veggie lasagne between plates to serve. Enjoy!