Herby Tomato Cannellini Bean & Bacon Lasagne

Name: Herby Tomato Cannellini Bean & Bacon Lasagne with Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 packet celery; 2 clove garlic; 1 carrot; 1 packet cannellini beans; 1 sachet tomato & herb seasoning; 1 packet passata; 1 tsp brown sugar; ¼ cup water (for the veggies); 1 packet baby spinach leaves; 20 g butter; 2 tbs plain flour; ½ cup milk; 1 packet red wine jus; ½ cup water (for the sauce); 1 packet Parmesan cheese; 1 packet fresh lasagne sheets; 1 packet diced bacon

with Parmesan Cheese

Get up to $200 off!

The rulebook has been thrown out the window with this one. We have done the unthinkable and swapped mince for cannellini beans & bacon to make the base of this herby tomato lasagne. You've heard it here first, it is so good, that we might just through the rulebook out more often.

Tags:

Over 30g protein

Allergens:

Milk

•Gluten

•Wheat

•Soy

•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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

1 packet

celery

2 clove

garlic

carrot

1 packet

cannellini beans

1 sachet

tomato & herb seasoning

1 packet

passata

1 packet

baby spinach leaves

1 packet

red wine jus

(Contains: Milk, Soy;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

fresh lasagne sheets

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

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water (for the veggies)

20 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3072 kJ

Calories734 kcal

Fat17.3 g

of which saturates9.9 g

Carbohydrate98.5 g

of which sugars23.7 g

Dietary Fibre25.8 g

Protein34.4 g

Sodium1655 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion, celery and garlic. • Grate carrot. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, onion, celery and carrot, breaking up bacon with a spoon, until golden, 4-5 minutes. • Add cannellini beans, garlic and tomato & herb seasoning, and cook, stirring, until fragrant, 2 minutes.

• Reduce heat to medium, then stir in passata, the brown sugar and water (for the veggies) and simmer, until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season with pepper.

• 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 the milk, red wine jus and water (for the sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper.

• Spoon roughly 1/4 of the bean 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. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.