Herby Tomato Cannellini Bean Lasagne

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

with Parmesan Cheese

4.0(175)

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Calories

:

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Protein

:

35.2g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

Milk
Gluten
Wheat
Eggs
Gluten
May contain traces of allergens
Wheat
Milk
Soy

The rulebook has been thrown out the window with this one. We have done the unthinkable and swapped mince for cannellini beans 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1

carrot

1 sachet

tomato & herb seasoning

1 packet

tomato sugo

(May be present: Gluten, Wheat.)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

fresh lasagne sheets

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

1 packet

cannellini beans

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

¼ cup

water (for the veggies)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3016 kJ

Fat15.5 g

of which saturates8.9 g

Carbohydrate100.6 g

of which sugars24.2 g

Protein35.2 g

Sodium2348 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Dish

Cooking Steps

PDF

1

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

2

• 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 cannellini beans, garlic and tomato & herb seasoning and cook, stirring, until fragrant, 2 minutes.

3

• Reduce heat to medium, then stir in tomato sugo, vegetable stock powder, 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.

4

• 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 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.

5

• Spoon roughly one quarter 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.