Homestyle Beef & Veggie Lasagne
with Parmesan Cheese- Milk
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Warm up with a plate of classic beef lasagne, complete with fresh lasagne sheets and an easy bechamel sauce plus hidden veggies to keep it wholesome. It's the family favourite meal that satisfies and delights during these cool winter nights. Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
zucchini
½
brown onion
1 packet
beef mince
1 sachet
Aussie spice blend
1 packet
tomato paste
1 sachet
chicken-style stock powder
1 packet
fresh lasagne sheets
(Contains: Gluten, Wheat, Eggs; May be present: Milk, Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
parsley
Not included in your delivery
olive oil
½ tsp
brown sugar
½ cup
water
40 g
butter
(Contains: Milk;)
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop brown onion (see ingredients).
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat. Cook beef mince (no ned for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot, zucchini and onion to the frying pan and cook, tossing, until tender, 7-8 minutes. • Reduce heat to medium, then add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar, water and half the chicken-style stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.
• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and remaining stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.
• Spoon roughly one quarter of the filling into a baking dish, then top with a layer of lasagne sheets. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the bechamel sauce. Sprinkle with Parmesan cheese.
• Bake lasagne until golden, 20-25 minutes. Little cooks: Add the finishing touch and sprinkle over the cheese.
• Divide beef and hidden veggie lasagne between plates. • Tear over parsley to serve. Enjoy!
