Herby Tomato Cannellini Bean Lasagne
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Herby Tomato Cannellini Bean Lasagne

Herby Tomato Cannellini Bean Lasagne

with Parmesan Cheese

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.

Tags:
Veggie
•Climate Superstar
•Over 30g protein
Allergens:
Milk
•Gluten
•Wheat
•Egg

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 Time
DifficultyEasy

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, Egg, Wheat; 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)

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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

Instructions

1
1

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

2
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
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
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
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.

6
6

• Divide herby tomato cannellini bean lasagne between plates to serve. Enjoy!