Homestyle Beef Brisket & Veggie Lasagne

Name: Homestyle Beef Brisket & Veggie Lasagne with Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 zucchini; ½ brown onion; 1 packet slow-cooked beef brisket; 1 sachet Aussie spice blend; 1 packet tomato paste; ½ tsp brown sugar; ½ cup water; 1 sachet chicken-style stock powder; 40 g butter; 2 tbs plain flour; 1 cup milk; 1 packet fresh lasagne sheets; 1 packet Parmesan cheese; 1 packet parsley

with Parmesan Cheese

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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.

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Tags:

Kid Friendly

•Over 30g protein

Allergens:

Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

brown onion

1 packet

slow-cooked beef brisket

1 sachet

Aussie spice blend

1 packet

tomato paste

1 sachet

chicken-style stock powder

1 packet

fresh lasagne sheets

(Contains: Gluten, Eggs, Wheat; 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;)

Nutritional Values

Energy (kJ)3012 kJ

Calories720 kcal

Fat25.3 g

of which saturates11 g

Carbohydrate67.4 g

of which sugars15.9 g

Dietary Fibre12.9 g

Protein52.9 g

Sodium2108 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop onion (see ingredients).

Little cooks: Under adult supervision, older kids can help grate the carrot.

• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Heat a large frying pan over high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 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 half the stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.

• Spoon roughly 1/4 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 white sauce. Sprinkle with Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.

Little cooks: Add the finishing touch and sprinkle over the cheese.