Beef & Veggie-Loaded 'Lasagne Forever'
with Béchamel Sauce & Parsley
Anybody fancy some lasagne? We know we do! Warm things up with a plate of classic beef lasagne, complete with fresh lasagne sheets and an easy béchamel sauce plus hidden veggies to keep it wholesome. You won't be looking back in anger with this one, you'll be looking forward to dinner instead!
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
250 g
Beef Mince
1
Brown Onion
1
Carrot
1 sachet
Vegetable Stock Pot
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Soy, Wheat;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 sachet
Aussie Spice Blend
1 packet
Tomato Paste
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
½ cup
water
40 g
butter
(Contains: Milk;)
2 tbs
flour
(Contains: Wheat, May contain traces of allergens, Gluten;)
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 need for oil!), breaking up with
a spoon, until just browned, 3-4 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 stock
concentrate. Stir to combine and cook until slightly
thickened, 2-3 minutes. 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
concentrate and cook, stirring, until thickened,
1-2 minutes. Season with pepper.
• Spoon roughly one quarter of the filling into
a large 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
béchamel 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 veggie-loaded lasagne between
plates. Tear over parsley (see ingredients) to
serve. Enjoy!
