Creamy Golden Veggie Lasagne

Name: Creamy Golden Veggie Lasagne with Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Broccoli; 1 Brown Onion; 1 packet Light Cooking Cream; 1 sachet Garlic & Herb Seasoning; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 Zucchini; 1 packet Fresh Lasagne Sheets; cup boiling water; cup milk; g butter; 1 drizzle olive oil; flour

with Parmesan Cheese

Get up to $200 off!

Who said a lasagne 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?

Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Chef's Choice

Allergens:

Milk

•Eggs

•Gluten

•Wheat

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

Broccoli

Brown Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

Zucchini

1 packet

Fresh Lasagne Sheets

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

Not included in your delivery

cup

boiling water

cup

milk

(Contains: Milk;)

butter

(Contains: Milk;)

1 drizzle

olive oil

flour

(Contains: Gluten; May be present: Wheat.)

Nutritional Values

Energy (kJ)3289 kJ

Calories786 kcal

Fat37 g

of which saturates22.2 g

Carbohydrate76.8 g

of which sugars16.9 g

Dietary Fibre15.1 g

Protein34.2 g

Sodium1037 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion.
• Slice zucchini into thin half-moons. Chop
broccoli (including stalk!) into small florets.
• In a medium heatproof bowl, combine
vegetable stock 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 sliced
mushrooms, 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, 4-5 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. 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.