Rustic Green Veggie & Tomato Lasagne
with Parmesan Cheese
Who said a lasgane required mince? We certainly think that this green veggie loaded version is here to contest the best and with a cheesy topping, how could you possibly resist?
This recipe is under 650kcal per serving.
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.
Ingredients
1 head
broccoli
1
zucchini
1 sachet
mediterranean seasoning
1 packet
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water (for the sauce)
30 g
butter
2 tbs
plain flour
(Contains Gluten;)
½ cup
milk
(Contains Milk;)
½ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Chop broccoli (including stalk) into small florets. • Thinly slice zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and zucchini, until tender, 5-7 minutes. • Reduce heat to medium, then add Mediterranean seasoning and cook, until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Stir in diced tomatoes with garlic & onion, vegetable stock powder, the brown sugar, water (for the red sauce), half the butter, and simmer, until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season to taste.
• In a medium saucepan, melt the remaining 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 white 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.
• Spoon roughly a 1/4 of the 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.
• Divide rustic veggie & tomato lasagne between plates to serve. Enjoy!