Rustic Green Veggie & Tomato Lasagne
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Rustic Green Veggie & Tomato Lasagne

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.

Tags:
Over 30g protein
Under 650kcal
Veggie
Climate Superstar
Allergens:
Gluten
Milk
Egg
Wheat

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)2701 kJ
Calories646 kcal
Fat20.3 g
of which saturates11.6 g
Carbohydrate77 g
of which sugars20.4 g
Protein33.9 g
Sodium2312 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Medium Saucepan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Chop broccoli (including stalk) into small florets. • Thinly slice zucchini into half-moons.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide rustic veggie & tomato lasagne between plates to serve. Enjoy!