Creamy Green Veggie Lasagne

Name: Creamy Green Veggie Lasagne with Extra Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 zucchini; 1 head broccoli; 1 packet vegetable stock pot; ½ cup boiling water; 1 sachet garlic & herb seasoning; 40 g butter; 2 tbs plain flour; ½ cup milk; 1 packet light cooking cream; 1 packet baby spinach leaves; 1 packet fresh lasagne sheets; 2 packet Parmesan cheese

with Extra Parmesan Cheese

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Eggs

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.

Preparation Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

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, Wheat, Eggs; May be present: Milk, Soy.)

2 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ cup

boiling water

40 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3540 kJ

Calories846 kcal

Fat40.9 g

of which saturates24.8 g

Carbohydrate78.3 g

of which sugars18.2 g

Dietary Fibre15.4 g

Protein38.6 g

Sodium1486 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Large Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220/200 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.

• 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.

• 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.

• Spoon roughly 1/4 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.