Bolognese-style lasagna with béchamel & Arugula Side Salad
With mixed mince and leekCalories
:
1070 kcalProtein
:
46.1g proteinTotal
:
55 minutesDifficulty
:
EasyFamily
Allergens:
- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Ei
- Selderij
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Fresh lasagne sheets
(Contains: Tarwe, Gluten, Ei May be present: Mosterd, Soja)
½ piece
Leek
1 piece
Garlic
½ sprig
Fresh rosemary
100 g
Beef-pork mince with Italian herbs
(May be present: Mosterd, Soja, Ei, Selderij, Gluten)
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
½ piece
Carrot
½ sachet(s)
Hello Buon Appetito
1 pinch
Nutmeg
20 g
Arugula & lamb's lettuce
195 g
Passata
5 g
Pine nuts
Not included in your delivery
150 milliliters
[Plant-based] milk
200 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1 tablespoon
Flour
¾ tablespoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4476 kJ
Calories1070 kcal
Fat53.9 g
Saturated Fat24.3 g
Carbohydrate98.2 g
Sugar27.8 g
Dietary Fiber10.8 g
Protein46.1 g
Salt3.8 g
Trans Fat0.1 g
Potassium347.5 mg
Calcium56.5 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Prepare the beef stock.
- Finely dice the carrot.
- Chop the leek into thin rings.
- Crush or mince the garlic.
2
- Heat a drizzle of olive oil in a lidded deep frying pan, and fry the carrot, leek, garlic, for 2 - 3 minutes.
- Deglaze with the sugar and 2/3 of the balsamic vinegar
andsugar. Add the mixed mince and fry for 3 minutes.
3
- Add the passata, rosemary, the beef stock and the Hello Buon Appetito.
- Season with salt and pepper.
- Let it simmer for 8 - 10 minutes.
4
- Grate the nutmeg. Heat a knob of butter in a wok or deep frying pan with a lid over medium-high heat.
- Whisk the flour into the butter, then pour in a third of the milk and whisk together until fully incorporated.
- Repeat this twice more with the rest of the milk, or until the sauce is smooth.
- Crumble 1/4 vegetable stock cube each and pinch of nutmeg per person, into the pan, then bring to a boil and allow to thicken for 2 - 3 more minutes. Season with salt and pepper.
5
- Pour a thin layer of tomato sauce into an oven dish. Cut the lasagne sheets in half. Cover the sauce with lasagna sheets and press down to make sure the sauce is spread out.
- Cover the lasagna sheets with another layer of sauce. Repeat these steps until all the ingredients are used up.
- Finish with a layer of béchamel sauce and sprinkle over the grated cheese.
- Cover with aluminium foil and bake for 30 - 35 minutes. Remove the foil after 20 minutes.
6
- Heat a clean frying pan over medium-high heat.
- Toast the pine nuts until golden brown. Removed and set aside.
- When the lasagna is ready, let it rest for 3 minutes to firm up a little before serving.
- In a salad bowl, combine the salad mix with the rest of the balsamic vinegar and extra-virgin olive oil to taste. Season to taste with salt and pepper.
- Serve the lasagna with the salad and garnish with the pine nuts.
