Lasagne Primavera with Sicilian-Style Herbs
with creamy sauce & Gouda
There's a new ingredient in your box! Taste the sunshine with Hello Buon Appetito: a rich blend of tomato, herbs and a hint of chili – perfect for adding extra flavour to any dish.
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
½ piece
Garlic
½ piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
200 g
Passata
85 g
Fresh lasagne sheets
(Contains: Gluten, Haver, Mosterd, Soja, Gerst, May contain traces of allergens, Tarwe, Ei, Gluten)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Red onion
50 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
½ sachet(s)
Hello Buon Appetito
Not included in your delivery
150 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
30 milliliters
Water for the sauce
¼ tablespoon
Sugar
20 g
[Plant-based] butter
20 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock (see Tip).
- Chop the onion and crush or mince the garlic.
- Dice the courgette and the bell pepper.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the courgette, the bell pepper, the Hello Buon Appetito and the Sicilian-style herbs.
- Fry for 4 - 5 minutes, then add the passata, the sugar and the water for the sauce.
- Cover with the lid and allow to cook gently for 5 minutes or until done.
- Season to taste with salt and pepper.
- Weigh the flour and the butter.
- Melt the butter in a saucepan over medium-high heat.
- Add the flour and fry until golden, stirring continuously.
- Add a third of the cream and whisk until fully incorporated.
- When the sauce reaches a gentle boil, repeat with the rest of the cream, gradually adding it in two more batches.
- Whisk continuously to ensure there are no lumps (see Tip).
- Add the stock and allow to reduce for 3 minutes over high heat.
- Season to taste with salt and pepper.
Tip: if there are still lumps after whisking, strain the sauce through a sieve.
- If necessary, cut the lasagne sheets into smaller pieces so as to fit your oven dish.
- Transfer a shallow layer of the tomato sauce to an oven dish, then top with a layer of the lasagne sheets.
- Top with a thin layer of the creamy sauce and then another thin layer of tomato sauce.
- Repeat until all of the lasagne sheets have been used, then finish the lasagne with the rest of the creamy sauce.
- Scatter the cheese over the lasagne, then bake in the oven for 30 - 35 minutes or until the top is golden-brown.
- Allow the lasagne to rest for 3 minutes, then serve.
