Homestyle Beef & Veggie Lasagne
with Parmesan Cheese
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 is so well-loved and for good reason!
We’ve replaced the zucchini in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
½
brown onion
1 packet
beef mince
1 sachet
Aussie spice blend
1 packet
tomato paste
1 packet
chicken stock
1 packet
baby spinach leaves
1 packet
fresh lasagne sheets
(Contains: Gluten, Wheat, Eggs; May be present: Milk, Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
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. • 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 need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot 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 stock. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat and stir through baby spinach leaves, until wilted. 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 chicken stock 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 fresh 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 homestyle beef and veggie lasagne between plates to serve. Enjoy!
